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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
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 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
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.
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.
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