Woo-hoo, this chicken has some kick to it! Spicy Korean Chicken and Rice marinates its chicken in spicy chili paste and chili powder so each savory, tender bite has some real heat to it! Then it grills it up and piles it atop some rice. That’s it! No bells or whistles needed or even wanted; Spicy Korean Chicken and Rice delivers the flavors and the party to your tastebuds without the frills but with all the spice!
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons oil
- 1 1/2 tablespoons Korean chili paste (gochujang)
- 1 teaspoon Korean red chili powder
- 1 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 (1-inch) piece ginger, peeled and minced
- 3 cloves garlic, minced
- salt, to taste
- rice, steamed, for serving
Directions
Step 1 –Slice the chicken thighs horizontally to make thinner pieces of meat, about 2-3 pieces each.
Step 2 –Combine the oil, the chili paste, the chili powder, the sesame oil, the soy sauce, the sugar, the ginger, the garlic, and the salt in a bowl, whisking to ensure the chili paste is completely dissolved.
Step 3 –Let the chicken soak in the marinade for at least 30 minutes and up to 2 hours.
Step 4 –Preheat the grill or preheat a grill pan on the stove-top over medium-high heat.
Step 5 –Grill the chicken, flipping once, until it is completely cooked through at 165 degrees F, about 4-5 minutes per side.
Step 6 –Serve the chicken immediately with the steamed rice.
