Indulge in the irresistible allure of our Spicy Korean Fire Chicken, a tantalizing dish that brings the heat and flavor in perfect harmony. This recipe promises a fusion of succulent chicken pieces bathed in a fiery blend of Korean spices, delivering an unforgettable dining experience. Get ready to embark on a culinary adventure that will leave your taste buds dancing with delight!
Picture this: a cozy evening at home with my little family, eagerly anticipating the sizzling masterpiece I’ve prepared – the Spicy Korean Fire Chicken. It all began as a curious experiment, but now it has become a cherished tradition in our household. My husband, initially skeptical about the intense heat, now requests it regularly, savoring each bite with a gleeful smile. The vibrant flavors and the shared joy around the table make this dish not just a meal but a cherished family memory.
Why This Spicy Korean Fire Chicken:
- Explosion of Flavor: The dynamic combination of gochugaru, gochujang, soy sauce, and more creates a flavor explosion that’s both spicy and savory.
- Versatility: Whether you opt for boneless chicken thighs or chicken breasts, the result is consistently mouthwatering.
- Cheesy Indulgence: Optional yet irresistible, the melted mozzarella cheese on top adds a creamy and indulgent layer to elevate your culinary experience.
- Quick and Easy: With simple steps and common ingredients, this recipe is accessible for both seasoned cooks and adventurous beginners.
- Customizable Heat: Adjust the spice level by choosing your preferred hot peppers, making it perfect for spice enthusiasts and those seeking a milder kick.
Ingredients:
- 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (680 grams)
- 1/4 cup gochugaru Korean hot pepper flakes
- 1/4 cup gochujang (hot variety)
- 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 (or other small spicy red chilies)
- 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)
Directions:
- In a large bowl, combine gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, salt, and pepper to form a thick paste.
- Add chicken, ensuring each piece is coated. Cover and refrigerate for at least 1 hour.
- Heat a large oven-proof pan to medium heat. Add marinated chicken and water or chicken stock. Cover and simmer for 10 minutes or until chicken is cooked through.
- Set oven to BROIL. Top chicken with shredded mozzarella cheese and broil for 2-3 minutes until melted and lightly browned.
- Remove, garnish with fresh parsley or green onions, extra hot pepper flakes, and serve!
Notes: Feel free to experiment with spice levels and cheese quantities to suit your taste. Serve over rice or enjoy on its own for a delightful meal.
