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steve78412 · Posted: Thu Feb 07, 2013 2:53 pm Post subject: Korean Chicken

I made this last night using deboned chicken thighs. The original called for wings. I deboned the thighs and trimmed excess skin and fat, then cut them in half. This may be the best chicken recipe I've ever tried.

The Korean Red Pepper Paste is my new favorite condiment. It is sold in 1 pound tubs for around $5 at the Asian market on SPID. They don't sell my favorite fish sauce, but Three Crabs brand will work.

Korean Chicken
Marinade
1 Tablespoon sugar
2 Tablespoons lime juice
2 Tablespoons soy sauce
1 Tablespoon fish sauce
1 Tablespoon toasted sesame oil
1 Tablespoon Korean Red Pepper Paste (goshujang)
3 garlic cloves minced
1 Tablespoon minced ginger

Sauce
3 Tablespoons Korean Red Pepper Paste
2 Tablespoons rice vinegar
2 Tablespoons honey
1 Tablespoon toasted sesame seeds

Mix all of the Marinade ingredients in a large bowl. Add up to 2 pounds of chicken wings and cover. Marinate for 20 minutes at room temperature.

Meanwhile, whisk the Sauce ingredients in another bowl.

Heat oil in a frying pan to 350 F. Dredge the chicken in flour. Avoid overcrowding by working in small batches. Fry the chicken, turning for even cooking until browned and crisp. Drain on paper towels.

Add the fried chicken to the sauce and toss to coat.

steve78412 · Posted: Thu Feb 07, 2013 3:20 pm Post subject:

I'm going to try this with fish this weekend.

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Sounds great! Next time post some pics Smile

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deputydawg · Posted: Thu Feb 07, 2013 3:58 pm Post subject:

I may have to try this one. Sounds great!

shallowsport · Posted: Thu Feb 07, 2013 8:50 pm Post subject:

Similar to a marinate I use, but I like some of the twists you add. Should put a little heat to,things. Will have to try. Thanks!

steve78412 · Posted: Fri Feb 08, 2013 1:38 pm Post subject:

Skipper · Posted: Fri Feb 08, 2013 3:43 pm Post subject:

Served on fine Flour Bluff china... Smile

... Adios

Skipper
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steve78412 · Posted: Sun Feb 10, 2013 2:09 pm Post subject:

I tried the recipe on some black drum. The flavor was a bit bold for the drum. I just heated up a piece of drum and a thigh on some more Flour Bluff china. I dipped the thigh entirely into the sauce but just put a small amount on the drum:

Steve