Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Recipe Tips
Regular chili powder can be used instead of gochugaru.
You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.
Nutrition Facts (per serving)
| 257 | Calories |
| 18g | Fat |
| 2g | Carbs |
| 20g | Protein |
