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Spicy Korean Chicken with Cheesy Topping

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A sensational dish that combines bold Korean spices with creamy melted cheese, perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1.5 pounds of boneless chicken thighs, chopped into bite-sized pieces
  • 1/4 cup of gochugaru (Korean hot pepper flakes)
  • 1/4 cup of gochujang (Korean hot pepper paste, hot variety)
  • 2 tablespoons of soy sauce
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of sesame oil
  • 2 tablespoons of rice syrup (or honey/corn syrup)
  • 2–3 spicy Korean chili peppers, chopped
  • 6 large garlic cloves, minced
  • 2 teaspoons of grated ginger
  • Salt and black pepper, to taste
  • 1/4 cup of water or chicken stock
  • 2 cups of shredded mozzarella cheese, optional
  • Fresh chopped parsley or green onions for garnish
  • Extra hot pepper flakes for garnish

Instructions

  1. Mix gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, minced garlic, grated ginger, and a sprinkle of salt and pepper in a large bowl.
  2. Toss in the chicken pieces, ensuring they are well coated with the marinade. Cover and refrigerate for at least one hour.
  3. Heat a large oven-proof pan over medium heat. Add the marinated chicken along with the marinade and water or chicken stock.
  4. Cover the pan and let it simmer for about 10 minutes.
  5. Remove the lid, set the oven to broil, and sprinkle mozzarella over the chicken.
  6. Broil for 2-3 minutes or until the cheese melts and turns golden brown.
  7. Garnish with fresh parsley or green onions and serve hot!

Notes

For added crunch, consider sprinkling sesame seeds on top. You can mix the cheese varieties for different flavors.

Nutrition

Find it online: https://yummyfirst.com/spicy-korean-chicken-cheesy-topping/