Korean Hot Chicken

Ingredients

4 Chicken breasts – Butterflied into 8 thin breasts

Marinade

  • 3 Tbs Gochujang (Red Pepper Paste)
  • 3 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 2 Tbs Mirin
  • 1 Tbs Rice Wine Vinegar
  • 1 Tbs Ginger – Minced
  • 1 Tbs Gochugaru (Red Pepper Powder)
  • 1 Tsp Oyster Sauce
  • 2 Garlic Cloves – Minced

Directions

  1. In a small bowl, mix the marinade well.
  2. Add the chicken and marinade into a large ziplock bag or a container. Ensure the chicken is well coated and set in the refrigerator for at least 2 hours before cooking.
  3. Pre-heat your oven to High Broil. Let the oven heat-up for at least 10 minutes. Ensure that your top rack is on the highest level.
  4. Line a baking pan with aluminum foil, spray with cooking spray and place the chicken on the foil.
  5. Place the pan in the oven and broil for 7 to 9 minutes. Ensure that the chicken reaches at least 165 degrees (F) internal.

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.

Spicy Korean Chicken

Ingredients

  • 2 lbs Chicken breasts – thin cut (butterflied in half)
  • 4 Tbs Gochujang (Korean red pepper paste)
  • 4 Tbs Mirin
  • 4 Tbs Soy sauce
  • 2 Tbs Brown sugar
  • 2 Tbs Garlic – minced
  • 2 Tbs Ginger – minced
  • 2 Tbs Korean red pepper flakes
  • 1 Tsp Onion powder
  • 1 Tsp Black pepper

Directions

  1. Combine all of the ingredients besides the chicken in a bowl and mix well.
  2. Place the chicken in a large zip lock bag and cover with the marinade. Close the bag and mix to ensure all of the chicken is coated.
  3. Place in the refrigerator for at least 30 minutes or up to overnight.
  4. Place the top rack in your oven about 4 inches from the heating element. Set the oven to broil and preheat it on high.
  5. Cover a baking pan with aluminum foil.
  6. Place the marinated chicken on the aluminum foil and broil for 3 to 5 minutes per side, until the internal temperature reads 165 degrees (F). Keep an eye on the chicken because it will not take long to cook. Broiling time will vary depending on your oven.
  7. Serve it with rice, kimchi, kimchi fried rice (in photo), whatever else you would like. Don’t forget the fried egg!