Korean Fire Chicken

Prep:25minCook:35min

For this simple spin on Korean buldak, which translates as “fire chicken,” you will need a 12-inch broiler-safe skillet. Gochujang, or Korean fermented chili paste, is a key ingredient. Look for it in the international aisle in supermarkets or in Asian grocery stores. Different brands can vary in spiciness, so you may want to start with the smaller amount, then taste after whisking with the vinegar and soy. If desired, whisk in additional gochujang, keeping in mind that the flavors in the finished dish will be slightly more concentrated.

Updated at: Thu, 17 Aug 2023 00:17:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories504.7 kcal (25%)

Total Fat14.7 g (21%)

Carbs17.6 g (7%)

Sugars7.5 g (8%)

Protein69.2 g (138%)

Sodium893.7 mg (45%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cupgochujang

¼ cupunseasoned rice vinegar

¼ cuplow-sodium soy sauce

½ teaspoontoasted sesame oil

3 poundsboneless skinless chicken thighs

each trimmed and cut crosswise into 3 pieces

1 bunchscallions

cut into 1 inch lengths

toasted sesame seeds

optional, garnish

rice

optional serve with, if you like

lettuce leaves

for wrapping

Instructions

Step 1

In a 12-inch broiler-safe skillet, whisk together the gochujang, vinegar, soy sauce and oil.

Step 2

Stir in the chicken, then let stand 15 to 20 minutes.

Step 3

Heat the broiler with a rack about 6 inches from the element.

Step 4

Place the skillet in the oven and broil until the edges are deeply charred, about 30 minutes, stirring halfway through.

Step 5

Transfer to the stovetop (the handle will be hot), bring to a vigorous simmer and cook, stirring, until the sauce thickly coats the chicken, 3 to 5 minutes.

Step 6

Off heat, stir in the scallions.