Best 6 Korean Chicken In Hot Chili Sauce Recipes
**Dive into the Bold Flavors of Korean Chicken in Hot Chili Sauce: A Culinary Journey of Sweet, Spicy, and Savory Delights**
Prepare to tantalize your taste buds with the vibrant flavors of Korean Chicken in Hot Chili Sauce, a delectable dish that embodies the essence of Korean cuisine. This culinary masterpiece is a symphony of sweet, spicy, and savory flavors, capturing the essence of Korean cooking. The chicken is succulent and tender, coated in a luscious hot chili sauce that delivers a delightful kick without overpowering the other ingredients. Accompanying the chicken is a medley of colorful vegetables, each adding its unique texture and flavor to the dish. Whether you're a fan of Korean food or simply seeking a thrilling culinary adventure, this recipe is sure to leave a lasting impression.
The article provides three variations of the Korean Chicken in Hot Chili Sauce recipe, each offering a distinct taste experience. The first recipe, "Korean Chicken in Hot Chili Sauce (Dakgangjeong)," is a classic version that showcases the perfect balance of sweet and spicy flavors. The chicken is marinated in a mixture of gochujang (Korean chili paste), gochugaru (Korean chili powder), and other spices, then fried until crispy and coated in a glossy sauce.
The second recipe, "Spicy Korean Chicken with Vegetables (Yangnyeom Tongdak)," takes the heat up a notch with the addition of more gochujang and gochugaru. This version also features a variety of vegetables, such as bell peppers, onions, and carrots, which add a delightful crunch and freshness to the dish.
For those who prefer a milder flavor profile, the third recipe, "Sweet and Tangy Korean Chicken (Jjimdak)," offers a harmonious blend of sweet and savory flavors. The chicken is simmered in a sauce made with gochujang, honey, and soy sauce, resulting in a tender and flavorful dish that is perfect for those who enjoy a less spicy experience.
SPICY KOREAN CHICKEN RECIPE
Spicy Korean Chicken - amazing and super yummy chicken with spicy Korean marinade. So easy to make, cheaper, and better than takeout.
Provided by Rasa Malaysia
Categories Korean Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.
- Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.
- Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the chicken on a skillet or pan, or bake in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Nutrition Facts : Calories 261 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 614 milligrams sodium, Sugar 5 grams sugar
SPICY KOREAN CHICKEN
Korean Chicken bursting with savory sweet heat that is easy to make at home! This Korean Chicken recipe is out of this world - and way easier, less messy and healthier than Korean Fried Chicken - but with ALL the flavor. The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang. The spicy, sweet, and savory notes are utterly addicting. You can cook the Korean Chicken recipe on the grill, on the stove or in the oven - for an easy marinate and cook chicken dinner that's destined to become a year-round favorite.
Provided by Jen
Categories Main Course
Time 22m
Number Of Ingredients 11
Steps:
- Whisk together the marinade ingredients in a large bowl or freezer bag. Remove 1/2 cup (this will become sauce). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
- When ready to cook, let chicken sit at room temperature for 15-30 minutes.
KOREAN FRIED CHICKEN SAUCE
This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 13.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.7 g, Sodium 356.5 mg, Sugar 10.7 g
SPICY KOREAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger
Provided by Alvin Zhou
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mix the ingredients for the batter in a bowl until smooth with no lumps.
- Heat oil in a pot to 340°F (170°C).
- Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
- Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
- Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
- Fry the wings a second time until golden brown and crispy. Drain and set aside.
- In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
- Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
- Enjoy!
Nutrition Facts : Calories 1294 calories, Carbohydrate 164 grams, Fat 52 grams, Fiber 2 grams, Protein 43 grams, Sugar 53 grams
SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
KOREAN CHICKEN IN HOT CHILI SAUCE
Marinated chicken cooked with gochu jang (korean red pepper paste) available at asian markets. I found this recipe on the internet @ myEthnicWorld.com and we love it. I make it regularly.
Provided by Vicarjane in Wester
Categories Poultry
Time 2h55m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken into 3-inch pieces.
- Divide the wings.
- Mix the chicken with the sugar and marinate for an hour.
- (I used boneless breast and a Zip-Lock bag works well)
- Mix together the other seasonings (all but the water) and marinate for another hour or more.
- Pour the water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, for 1/2 hour over low heat, stirring occasionally. This will be enough to cook the chicken and evaporate most of the liquid.
- Serve warm with rice, salads, and kimchi.
Nutrition Facts : Calories 385.6, Fat 17.7, SaturatedFat 3, Cholesterol 91.9, Sodium 774.8, Carbohydrate 25.7, Fiber 1.6, Sugar 21.4, Protein 31.3
Tips:
- Choose the right chicken. Bone-in, skin-on chicken thighs or drumsticks work best for this recipe.
- Marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken absorb the flavors of the marinade.
- Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through, but not overcooked. Overcooked chicken will be dry and tough.
- Make sure the sauce is simmering before adding the chicken. This will help prevent the sauce from sticking to the pan.
- Serve the chicken hot, garnished with green onions and sesame seeds.
Conclusion:
Korean Chicken in Hot Chili Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.
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