Korean Fire Chicken
New York Times
- 2 tbsp crushed red pepper flakes
- 2 tbsp gochujang
- 3 tbsp brown sugar
- 3 garlic cloves, minced
- 1 inch piece ginger root, minced
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 2 1/2 lb boneless, skinless chicken thighs
- 8 oz sliced mozzarella
- green onions
Combine the first seven ingredients in a large bowl. Cut chicken into chunks. With your hands, toss chicken with the paste.
Heat a couple tablespoons of oil in a skillet. Add the chicken and 1/4 c. water. Cover with lid. Cook for about ten minutes, stirring every couple minutes. Halfway through, you will probably need to add 1/2 c. more water. Cook chicken through.
Place mozzarella slices on top. Cover with lid. Melt. Sprinkle with green onions
Yield: 4 servings