Thank you Gina, for your GREAT RECIPES!!!
Oh sure, that sounds like a great idea. I ordered takeout Korean the day before to have a fresh comparison.
I make a lot of your recipes, but this one made me go online to comment! chicken breast in spicy Korean sauce ready to bake; Bake Breasts in oven for 17-18 minutes (for thighs, you may want to cook 2 minute longer but always check doneness) then take it out of the oven when done. Thanks.
Hi, I’m a little confused about the amount of chicken to use. I doubled the recipe to have leftovers…there weren’t any! Skinnytaste, and Skinnytaste Fast and Slow. Easy to make, very flavorful. My husband loved it too. Cook on each side for 2-3 … You might try coconut aminos?? You don’t have to baby it while it cooks and if you do it right, it comes out consistently good every time. I only used one clove of garlic as I am the same. I have Skinnytaste and love it. . This recipe is going in to the rotation!
Make the gochujang marinade: combine the gochujang paste + soy sauce + apricot … I didn’t have applesauce so I left it out. Move to Switzerland, cooking every night, the whole bit. i only have applesauce with cinnamon, do you have a substitute that i can use? So flavorful!! Anything that turns out great for a self-declared slacker like me gets two thumbs up! OMG this is SO good! This is tasty and easy, it is going in my meal rotation. Not just because I’m obsessed with Korean food, it’s just so juicy and flavorful, and this is coming from a girl her prefers dark meat. I love seeing what you’ve made! How can you have a serving of 128 calorie breast meat and add soy sauce, apple sauce, sesame oil, brown sugar, etc and then have it equal 121 calories?
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I whizzed the marinade with my stick mixer so it took max 10 min to prepare. I used thin sliced chicken breasts from the grocery store which cut the prep time even more. Thanks for sharing! This is a great dish to scale up and make for a crowd; simply prepare the sauce and fry the chicken wings once in advance, then a second time just before you are ready to serve. This was really awesome. My husband is a chef and made something similar after we had this for dinner using duck. Quadrupled the recipe as we had company for dinner and have lots of left overs, but not sure they'll last too long! Yes, if you use tenerloins, no need to pound.. thank you so much for the great feedback. I served it with a Trader Joe's Scallion Pancakes (Pa jeon) it was delish!
Hi, do you think you could use this marinade on tofu?? I served it with cauliflower rice and some curried carrot slaw. Wow this chicken is unbelievable! Hi Gina, would the recipe have to be modified in order to be made in the crockpot? I’ll let you know how my daring substitutes worked.
Will try this weekend. . Made this for dinner tonight and everyone loved it. I’ve tried about 8 of your recipes and have not be disappointed! In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds.
I do want to ask about the points bc even though I see a lot of comments about them , I haven’t seen an answer yet. I made this fabulous recipe tonight for dinner.
Delicious!! Chop green onions. I would double the marinade next time and put some over the rice. Looks so good I changed my menu today and it is marinating in the fridge! I’m down 13lbs and she is down 23….. and it doesn’t feel like a diet at all because everything is gourmet and amazing! I bake this wonderful spicy gochujang marinated Korean Spicy chicken in the OVEN. We tried this a month or so ago and have made it about 5 times since. Thank you Gina, next time, I’ll have all goods on board. My hubby voted to keep this on the rotation because it was quick, easy and great for a weeknight dinner. Thank you, Gina, for another incredible recipe!! I will definitely be making this again. Most people won't think twice about serving basic cornbread when is on the table. My family’s favorite chicken! The girls love Korean food, so I had high hopes. Well, there you have it! I will be making this in bulk from now on. I liked this but didn’t love it. Thank you for this wonderful recipe. I just grille it on a very hot grill for about 2 minutes each side and it was amazing. lol. posted August 3, 2015 by Gina.
I have a husband with celiac disease and two picky teen boys. Your recipes are beyond delicious. I haven't made very many Asian recipes. Next time try using a little cornstarch for the saved 1/4 cup of marinade to make a sauce with instead of using it directly on the chicken as you cook it. Delicious! And preheat the grill pan before putting the chicken on it. Cooked on the stove top and was delicious. They're top-rated chicken main dish recipes that go big on Korean flavors. I have the gojugaru sauce that i’d like to use in this recipe. Making this tonight, I am so excited. They sell it everywhere including walmart or online. Makes a nice change to covering meat in bbq sauce! Korean Spicy Chicken Breasts (and thighs too) marinated in my sweet n’ spicy Gochujang sauce then baked until caramelized. I made this recipe the other night for dinner. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. Isn’t it amazing, so glad you enjoyed it! Will make this again for sure. I paired this dish with a spicy cucumber salad and rice. It also didn't look like the picture. How long do you think the marinade will last in the fridge? I used homemade applesauce and and used a little cayenne instead of red pepper flakes; it was delicious. Made this today for my husband and myself for lunch. 4 oz of chicken for 3 points? I can’t wait to try this tonight as Gina’s dishes are consistently great! I loved this.
You can also FOLLOW ME on FACEBOOK, PINTEREST and INSTAGRAM or join my FACEBOOK GROUP to see other Korean recipes to ask and share everything about Korean food with others just like you! Sending tons of love, Katie. Fantastic! Had lots of fun flattening the chicken breasts!
So good! made it, everyone in the family LOVED it! This recipe is inspired by my favorite Korean takeout joint. This was fantastic! My only concern with the nutritional info provided is that anything I read says a 4 oz chicken breast can be 140-180 calories, plus you have to account for a few calories from the marinade as well. Sooooo good! Virginie – Montreal, Canada. "The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. FYI, I put this into the WW recipe builder and it came up as 4 smart points, not 3. I am partial to fried chicken, all kinds of fried chicken. I made this last night for my boyfriend and I and I couldn't believe how moist the chicken breast was after less than hour in the marinade!
Flavor throughout. It turned out amazing. I’ll try to let you know how it turns out after I make it!!! Are you cooking the chicken indoors? I didnt have any apple sauce so I peeled and blended an apple, I also blended the onion and garlic (sorry I’m lazy! Thanks! I’m going to try it with a couple of pureed dates instead of the sugar. I made this last night and it was delicious! I marinated mine for about 4 hours, and served it with cauliflower rice and green beans. Will definitely be making this again! Is it possible to have the complete total of time listed on the recipe so that it includes marinade time? Even my kids ate it right up. It is really just for garnish, add at the very end. I didn't have applesauce so I just grated up an apple.
I left out the ginger and served it over spaghetti squash.
This was so delicious. I made some rice and Japanese style sesame broccoli. The recipe says “1 pound 2 boneless, skinless chicken breasts.” Is it one pound total? I love this recipe. Just so you know, I normally don’t like sweet asian sauces on meat. First time was such a huge hit that I have to make it again! What the best way to adjust cooking for this? I bought one for the time issue & would love to use your recipes. The intent of the recipe was to come out with a crispy grilled texture but if you want to preserve the marinade and spoon over your rice, I think your idea will work!
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