Ultimate Seoul Inferno Chicken

Good Good I wish I took a better photo.

As you can see, I have a crippling addiction to making spicy Korean chicken at the moment (and I don’t think I’m curing it anytime soon)

This recipe might even be better than my crispy buttermilk one. Nevertheless, I hope you enjoy!

Macronutrients:

Calories (Including the cup of Rice): 750 ~ 950
- This number mainly changes depending on the amount of rice and chicken you have. The marinade doesn’t influence it toooooooo too much.
Protein: 45 ~ 65 grams
- I had a 300 gram chicken, so my protein was much higher on this scale. The amount of chicken you use will determine this number the most
Fat: 10 ~ 19 grams
- Pretty difficult to change this number, if you add mayonnaise though, the number becomes even higher
Carbs: 50 ~ 88 grams
- Mainly from the rice

4 tbsp gochujang
2 tbsp gochugaru
3 tbsp soy sauce (guk-ganjang, or aged soy sauce if possible)
3 tbsp doenjang
1/2 tsp ground black pepper
1 tbsp sesame oil (toasted sesame oil is also fine. Sometimes, I like it better than regular sesame oil)
2-3 tbsp honey
1 tbsp granulated sugar
1 tbsp brown sugar
3 cloves grated garlic
2 tbsp fresh grated ginger
2 tbsp finely grated Asian pear
2 tbsp rice vinegar
2 tsp lemon juice (apple cider, or some flavorful acid)
1 tsp smoked paprika
1 tbsp MSG
1 tsp miso paste (optional, but recommended)
Splash of pomegranate juice (very optional)

This MUST be marinated at least 24 hours. I mean if you start this at 4:00pm, you aren’t eating dinner until 4:00pm. We want to maximize the flavor as much as possible, and trust me, you will
If you want, a cornstarch slurry would also be good here!

Step 1: Whisk all the ingredients (excluding the chicken) together in a bowl
Step 2: Add your chicken pieces until they’re fully submerged. Leave it in the refrigerator for 24 hours. Be mindful to shake

Step 1: Take your chicken out of the marinade and pat it dry. Don’t toss out your marinade.
Step 2: In a medium skillet or grill, cook your chicken fully and put aside in a bowl to rest.
Step 3: In a pot under a high heat, boil your marinade for at least 5 minutes. Remember to stir in between. Toss in your chicken and make sure every piece is coated, and you’re done!
Step 4 (Optional): Kill the heat and wait for your marinade to cool off a bit. Add in your cornstarch slurry and begin to stir until the sauce thickens. Toss in your chicken, coat every piece, and that’s it! I hope you enjoy!