An addicting sweet heat
I have developed a fascination with learning to cook Asian cuisine and have found I have a taste for sweet heat and Gochujang (red chili paste). Gochujang is available at just about any Asian market. I can't say I have seen it in Walmart, but you may find it in a higher-end grocery (think Albertson's, etc.) The sauce for this recipe is not only a great marinade, it makes a zippy, sticky, wonderful glaze. Don't limit yourself to wings (though they are the bomb-diggity). Chicken thighs are also a fab choice. I haven't ventured beyond poultry with this sauce, but if you're daring, go for it.
I have a tendency to double this recipe so I make sure I have plenty of sauce left over for glazing. In fact, I recommend it.
Ingredients
4-5 pounds Chicken Drumettes/Flats
1/3 cup Gochujang (red chili paste)
1/3 cup Light Brown Sugar (packed)
1/4 Cup Reduced-Sodium Soy Sauce
2 Tablespoons Water
1 Tablespoon Sesame Oil
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Mirin (optional)
4 cloves Garlic (finely minced)
1 1/2 Teaspoon Ginger (finely minced - or 2 teaspoon Ginger Paste, alternatively)
1 Teaspoon Salt
1/4 Teaspoon Black Pepper (or more to taste)
Cornstarch for creating glaze
Glaze
Take any sauce left over that wasn't used for marinade (this is why I double the recipe). Pour into sauce pan. Over medium heat, stir in a slurry of a little cornstarch and COLD water. For thicker sauce, use a little more cornstarch. Bring to a simmer and allow to thicken and bring all the flavors together.
Directions
Combine all sauce/marinade ingredients except Cornstarch in a medium bowl and whisk to combine.
Rinse chicken. Pat dry and distribute into gallon-size freezer bags. Ladle marinade into bags to cover chicken and seal bags. Allow to marinade at least one hour in refrigerator, but no more than overnight (about 8 hours).
Grill chicken to an internal temperature of 165 degrees F (insert thermometer into the thickest area of the wing being careful to avoid the bone). When chicken is close to doneness, coat with prepared glaze using a BBQ brush.
To bake in oven, pre-heat oven to 400 degrees F. Line baking sheet with foil and lightly spray with oil. Bake 40-60 minutes or until internal temp reaches 165 degrees F. The last 10 minutes of baking, coat chicken with prepared glaze using a BBQ brush.
Garnish with white sesame seeds and green onion.
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