Recipe Details
Ingredients
-
2tablespoonssoy sauce
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2tablespoonsvegetable oil
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1 ½tablespoonsKorean chile paste (gochujang)
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1tablespoonsesame oil
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1teaspoonKorean red chile flakes (gochugaru)
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3clovesgarlic, minced
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1(1 inch) pieceginger, peeled and minced
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1poundskinless, boneless chicken thighs, pounded if desired
Cooking Directions
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Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Tips
Regular chili powder can be used instead of gochugaru.
You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories257 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 4g |
19% |
| Cholesterol 70mg |
23% |
| Sodium 755mg |
33% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 0g |
|
| Protein 20g |
|
| Vitamin C 2mg |
8% |
| Calcium 15mg |
1% |
| Iron 1mg |
8% |
| Potassium 211mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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