Korean Chicken

Ingredients

• 1 lb boneless chicken thighs, marinated for 2 hrs

  Marinade for chicken:

• 1½ Tbsp Korean chili paste (also known as Gochujang)
• 1 Tbsp Korean chili powder (also known as Gochugaru)
• 1 Tbsp sesame oil
• 1 Tbsp neutral cooking oil
• 2 Tbsp soy sauce, or GF tamari or coconut aminos      
• 1 ½ Tbsp sugar or natural sugar substitute                                                     
• 1 inch ginger peeled and minced                             
• 2 garlic cloves minced
• Serve with quick pickled veggies (directions below)

Directions

1. Marinate chicken for 2 hrs.
2. Transfer entire contents to a heated frying pan, cooking until chicken is cooked through.
3. Serve with rice and quick pickled veggies (recipe below).

Quick Pickled Veggies:

1. Combine 1 Cup thinly sliced Cucumber, 1 Cup shredded carrots and 1 Cup thinly sliced or shredded daikon radish in a glass jar or container.  
2. In a separate bowl mix together 3 Tbsp rice wine vinegar, 2 Tbsp sugar, 1 tsp salt.  Stir until sugar and salt are dissolved.
3. Pour pickling liquid over veggies, cover and refrigerate for 2 hours.