Spicy Korean Chicken Barbecue

Serves 1
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Directions

  1. 1Chop up some chicken.
  2. 2Chop up some chicken.
  3. 3Chop up some chicken.
  4. 4Cut out all the fat off the chicken.
  5. 5Cut out all the fat off the chicken.
  6. 6Cut out all the fat off the chicken.
  7. 7Add pepper powder to a bowl.
  8. 8Add pepper powder to a bowl.
  9. 9Add pepper powder to a bowl.
  10. 10Add soy sauce to a bowl.
  11. 11Add soy sauce to a bowl.
  12. 12Add soy sauce to a bowl.
  13. 13Add garlic to a bowl.
  14. 14Add garlic to a bowl.
  15. 15Add garlic to a bowl.
  16. 16Add mirin to a bowl.
  17. 17Add mirin to a bowl.
  18. 18Add mirin to a bowl.
  19. 19Add sugar to a bowl.
  20. 20Add sugar to a bowl.
  21. 21Add sugar to a bowl.
  22. 22Mix the ingredients.
  23. 23Mix the ingredients.
  24. 24Mix the ingredients.
  25. 25Add ginger to the mixture.
  26. 26Add ginger to the mixture.
  27. 27Add ginger to the mixture.
  28. 28Add curry to the mixture.
  29. 29Add curry to the mixture.
  30. 30Add curry to the mixture.
  31. 31Add corn syrup to the mixture.
  32. 32Add corn syrup to the mixture.
  33. 33Add corn syrup to the mixture.
  34. 34Add oyster sauce to the mixture.
  35. 35Add oyster sauce to the mixture.
  36. 36Add oyster sauce to the mixture.
  37. 37Finish with some black pepper.
  38. 38Finish with some black pepper.
  39. 39Finish with some black pepper.
  40. 40Mix the ingredient.
  41. 41Mix the ingredient.
  42. 42Mix the ingredient.
  43. 43Throw the chicken into the bowl.
  44. 44Throw the chicken into the bowl.
  45. 45Throw the chicken into the bowl.
  46. 46Add sauce to the bowl.
  47. 47Add sauce to the bowl.
  48. 48Add sauce to the bowl.
  49. 49Mix the ingredients and marinate for 12 hours.
  50. 50Mix the ingredients and marinate for 12 hours.
  51. 51Mix the ingredients and marinate for 12 hours.
  52. 52Splash some oil to the pan.
  53. 53Splash some oil to the pan.
  54. 54Splash some oil to the pan.
  55. 55Add the chicken to the pan.
  56. 56Add the chicken to the pan.
  57. 57Add the chicken to the pan.
  58. 58Cook 2 to 3 minutes on high heat each side.
  59. 59Cook 2 to 3 minutes on high heat each side.
  60. 60Cook 2 to 3 minutes on high heat each side.
  61. 61Add a little bit more oil.
  62. 62Add a little bit more oil.
  63. 63Add a little bit more oil.
  64. 64Cover up the pan.
  65. 65Cover up the pan.
  66. 66Cover up the pan.
  67. 67Lower the heat.
  68. 68Lower the heat.
  69. 69Lower the heat.
  70. 70Cook for one or two minutes on high heat and flip.
  71. 71Cook for one or two minutes on high heat and flip.
  72. 72Cook for one or two minutes on high heat and flip.
  73. 73Move the chicken to plate
  74. 74Move the chicken to plate
  75. 75Move the chicken to plate
  76. 76Finish with sesame seeds.
  77. 77Finish with sesame seeds.
  78. 78Finish with sesame seeds.

Ingredients

  • 2.5 pounds chicken thigh
  • 2.5 pounds chicken thigh
  • 2.5 pounds chicken thigh
  • 6 tablespoon pepper powder
  • 6 tablespoon pepper powder
  • 6 tablespoon pepper powder
  • 6 tablespoon soy sauce
  • 6 tablespoon soy sauce
  • 6 tablespoon soy sauce
  • 6 tablespoon garlic
  • 6 tablespoon garlic
  • 6 tablespoon garlic
  • 6 tablespoon mirin
  • 6 tablespoon mirin
  • 6 tablespoon mirin
  • 5 tablespoon sugar
  • 5 tablespoon sugar
  • 5 tablespoon sugar
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 0.5 tablespoon curry
  • 0.5 tablespoon curry
  • 0.5 tablespoon curry
  • 1.5 tablespoon corn syrup
  • 1.5 tablespoon corn syrup
  • 1.5 tablespoon corn syrup
  • 0.5 tablespoon oyster sauce
  • 0.5 tablespoon oyster sauce
  • 0.5 tablespoon oyster sauce
  • black pepper
  • black pepper
  • black pepper
  • oil
  • oil
  • oil
  • sesame seed
  • sesame seed
  • sesame seed

Equipment

knifecutting boardglovesbowlsspoonpanstovetongs

Tips

  • Cut out all the fat off the chicken.
  • Since the sauce has pepper flakes and sugar, the chicken will burn faster, so keep an eye on it.