Korean Fire Chicken | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Korean Fire Chicken | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Ingredients: ⅓-½ cup gochujang (see note); ¼ cup unseasoned rice vinegar; ¼ cup low-sodium soy sauce; ½ teaspoon toasted sesame oil; 3 pounds boneless, skinless chicken thighs, each trimmed and cut crosswise into 3 pieces; 1 bunch scallions, cut into 1-inch lengths

www.177milkstreet.com

Our simple spin on Korean buldak, which translates as “fire chicken,” uses gochujang, or Korean fermented chili paste, to bring a spicy kick.

Keywords

Milk Street
Food
Biscuits

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Ingredients

⅓-½ cup gochujang (see note)
¼ cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
½ teaspoon toasted sesame oil
3 pounds boneless, skinless chicken thighs, each trimmed and cut crosswise into 3 pieces
1 bunch scallions, cut into 1-inch lengths