Korean BBQ Chicken
Copyright 2009 by Cooking With The Single GuyIngredients
1 lb. chicken breasts (boneless and skinless)
2 T crushed hot pepper paste
¼ cup sugar
½ cup rice vinegar
½ cup soy sauce
1 T fresh ginger, skin removed, minced
1 clove garlic, minced
Butterfly your chicken breast so that they’re thinner and of equal thickness. Mix all other ingredients in a shallow dish or plastic Ziploc bag, then place chicken to marinate. Refrigerate for at least three hours or overnight.
Fire up an outdoor grill or grill pan and cook over medium high heat. Shake off excess marinade from the chicken before placing on the grill. How long they take to cook depends on the thickness of your chicken and the heat, but average about 6 to 8 minutes per side, especially if you’ve made the breasts thin cuts.
While the chicken cooks, you can place some of the marinade in a small saucepan and cook over medium heat, allowing it to concentrate and thicken up. Serve on the side when eating.
Serve your chicken with steam rice and some panchan dishes (traditional Korean sides) such as kim chee, spicy pickled cucumbers, sautéed bean sprouts, or sautéed broccoli.
Makes 4 to 6 servings.
Pair with dry sake.
TIP: I get my crushed hot pepper paste from a Korean grocery store in Oakland, but you can find it at large Asian grocery stores as well. Called kochujang, you can also order it online at KoaMart in Los Angeles.
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