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Categories:
chicken thighs soy sauce red pepper sugar tomato ketchup vinegar hot sauce onion garlic ginger pepper oil
Viewed: 76 - Published at: 6 years agoIngredients
- 2 lbs boneless skinless chicken thighs
- 6 tablespoons soy sauce
- 1 tablespoon red pepper paste, kochu jang, can find in korean market
- 5 tablespoons sugar
- 2 tablespoons tomato ketchup
- 2 tablespoons vinegar
- 1 teaspoon hot sauce
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon minced ginger
- pepper
- 1 tablespoon oil
Method
- Cut the chicken thighs in to bite size pieces, set aside.
- About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
- Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
- Marinate meat for at least 1 hour.
- Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
- Serve with steamed rice.
- Enjoy.
