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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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GOCHUJANG SWEET & SPICY CHICKEN

GOCHUJANG SWEET & SPICY CHICKEN











Gochujang Sweet & Spicy Chicken

Ingredients:

For the sauce:

1/4 cup gochujang paste

1/4 cup white miso paste or 2 Tablespoons soy sauce

2 Tablespoons mirin or honey

2 Tablespoons rice vinegar

2 Tablespoons toasted sesame oil

2 garlic cloves, grated

1 Tablespoon grated fresh ginger

2 – 3 tablespoons water

The chicken:

2 pounds boneless skinless chicken thighs

For serving:

1/4 cup very thinly sliced green onion

Sesame seeds

Lime slices

Cilantro leaves


Directions:

Mix all the ingredients for the sauce in a bowl.

Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat.

Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.

Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through.

Transfer to a cutting board and let it rest for 10 minutes before slicing into 1/2-inch strips.

Serve the chicken sprinkled with sesame seeds, green onion, cilantro, and additional sauce drizzled over the top. put some lime slices/wedges on the plate for squeezing.


Notes:

Extra sauce can be refrigerated in an airtight container for a week, or frozen for two months.

It may not be traditional, but I like to add bok choy, snow peas, bean sprouts, and broccoli or zucchini slices when I serve this over jasmine rice. I'm all about that veggie life.

Fans of chicken skin (*shudder*) may prefer to use bone-in skin-on thighs with that fatty, slimy, greasy skin and serve them whole, like a barbarian. "Ugh. Fire hot. Meat good. Wipe face with greasy skin. Ugh." Ok, settle down there Chad, put down the cocktail fork. Your Prius is double parked.

I may have inserted just a teeeeeny tiny bit of my personal opinion on chicken skin into that last note. Objective journalism is dead. Get over it.
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