Spicy Korean Chicken

Description

 * Preparation: 35 minutes.
 * This recipe is for 4 servings.

Ingredients

 * 12 chicken wings, cut in 2, tips discarded or boneless chicken
 * 1 large onion, sliced
 * 1 green bell pepper, sliced
 * 1 cup carrots, cut in 1 inch diagonal slices or baby carrots, cut in half lengthwise
 * 5 – 6 tablespoons soy sauce
 * 1 pinch black pepper
 * 1 teaspoon sugar
 * ¼ cup water
 * 4 tablespoons red pepper paste, (kochujang)
 * 1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)

Directions

 * 1) Boil wings in pot until blood no longer visible.
 * 2) Drain.
 * 3) Mix ingredients together and bring to boil.
 * 4) Cover and let simmer over medium heat for 15 minutes, stirring occasionally.
 * 5) Cook until carrots reach desired tenderness.
 * 6) Serve with sticky white rice.