Description[]
Spicy Korean Chicken
- 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[]
- Boil wings in pot until blood no longer visible.
- Drain.
- Mix ingredients together and bring to boil.
- Cover and let simmer over medium heat for 15 minutes, stirring occasionally.
- Cook until carrots reach desired tenderness.
- Serve with sticky white rice.