Spicy Korean Chicken Slightly spicy, slightly sweet Korean-style chicken thighs.
Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.Advertisement
Preheat grill for medium heat and lightly oil the grate.
Grill the 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).
Per Serving: 257 calories; protein 19.8g; carbohydrates 2.3g; fat 18.3g; cholesterol 70.1mg; sodium 754.7mg. You can use regular chili powder instead of the gochugaru.