spicy korean chicken
Spicy Korean chicken is great in lettuce wraps. But you can serve it with rice or even use the marinade on chicken wings.
Servings: 4
Calories: 395kcal
Ingredients
spicy korean chicken
- 2 lbs chicken thighs boneless skinless
- 2 cloves garlic crushed
- 2 tsp ginger grated
- 1 tbsp gochugaru korean chili flakes
- 1 tsp sesame oil
- 2 tbsp fish sauce
- 1 tbsp gochujang korean chili paste
- 1 tbsp rice wine vinegar
- water to make a smooth paste
lettuce wraps
- lettuce boston (bibb) or leaf works well
- 8 oz rice vermicelli see note below
- nuoc cham to serve get the recipe for nuoc cham
- cilantro, mint, thinly sliced shallots, sesame seeds etc to garnish
Instructions
- Soak 6-8 wooden skewers if you feel like doing skewers. Just grilling the chicken works too.
- Combine the garlic, ginger, gochugaru, sesame oil, fish sauce, gochujang and rice vinegar. Stir to combine. Add enough water to make a smooth, fairly thin marinade. 2 tablespoons or so should do it. You are looking for the texture of heavy (whipping) cream. It's not super critical so don't worry too much about getting the "perfect" texture.
- If using skewers, cut each chicken into 2-3 pieces. Otherwise leave the thighs whole.
- Combine the chicken with marinade. Refrigerate for 1-4 hours.
- Light your grill. You want a direct and indirect zone with medium hot heat.
- If using skewers thread your chicken onto the skewers.
- Place the chicken (or skewers) over indirect heat. Grill, with the lid down until the chicken is almost done. This should take around 12-15 minutes depending on the temperature of your grill.
- Move the chicken over direct heat a couple skewers (or pieces) at a time. You are looking for a little char. You don't want to let it burn so pay attention. Once all the chicken is nicely coloured remove it. Check internal temperature. Thighs should read 175F.
- To serve as lettuce wraps place a leaf of lettuce on your plate. Top with a bit of rice vermicelli. Place a few small pieces of chicken overtop. Garnish with your choice of toppings. Drizzle a little nuoc cham over the whole thing. Pick it up and enjoy. Might be a little messy but that's part of the fun.
Notes
Don't boil your rice vermicelli. Just soak them in boiling water for around 5 minutes. Once they soften drain and rinse under cold water. That's it.
Nuoc cham is super easy to make. It's just a matter of mixing a few ingredients together and it's ready. Don't leave it out.
Nutrition
Serving: 4g | Calories: 395kcal | Carbohydrates: 50g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 129mg | Sodium: 965mg | Potassium: 431mg | Fiber: 1g | Vitamin A: 625IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 1.9mg