Korean Fire Chicken

Ingredients:

Main Ingredients:

• 1.5 pounds boneless chicken thighs (or breasts), chopped into bite-sized pieces
• 1/4 cup gochugaru (Korean chili powder)
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons rice syrup (or honey or corn syrup)
• 2-3 spicy Korean chili peppers, chopped
• 6 large garlic cloves, minced
• 2 teaspoons grated ginger
• Salt and black pepper to taste
• 1/4 cup water or chicken stock
• 2 cups mozzarella cheese, shredded (optional)

Garnish:

• Fresh chopped parsley or green onions
• Extra hot pepper flakes

Instructions:

1. Make the Marinade:
   • In a large bowl, combine gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chili peppers, garlic, ginger, salt, and pepper. Mix well to form a thick paste.
2. Marinate the Chicken:
   • Add the chicken pieces to the marinade and toss to coat evenly.
   • Cover the bowl and refrigerate for at least 1 hour (or up to overnight).
3. Cook the Chicken:
   • Heat a large oven-proof pan (like a cast-iron skillet) over medium heat.
   • Add the marinated chicken and the marinade to the pan.
   • Add the water or chicken stock.
   • Cover the pan and simmer for 10 minutes, or until the chicken is cooked through.
4. Broil for Cheese (Optional):
   • If desired, remove the lid from the pan and top the chicken with shredded mozzarella cheese.
   • Broil the chicken in the oven for 2-3 minutes, or until the cheese is melted and slightly browned.
5. Serve:
   • Garnish with fresh parsley or green onions and extra hot pepper flakes, if desired.
   • Serve immediately and enjoy!

Tip: For a crispier exterior, you can sear the chicken pieces quickly over high heat before adding the marinade and simmering.