This marinade was really good! I followed the directions exactly except the 4 teaspoons of hot chile paste. I thought the lemon added a nice touch to the flavor & I used chili powder in place of the paste. I wound up marinating the chicken for only 2 hours (found this recipe at the last minute) & baked the chicken, covered with foil, for a half hour, and then without foil for about 15 minutes to brown/crisp the chicken. It was great! I had followed the suggestions of others to put this on veggies also, but that was “too much” flavor. So my personal recommendation is to only put this on the chicken and let the sides be. Will definitely make again!
I served chicken with this marinade to my Korean parents for dinner. My mom, who said she wasn’t hungry before we started eating, ended up going back for seconds and exclaimed that it was delicious. The only changes I made was to decrease the sugar by 1/3 C(trying to make it healthier), and add minced garlic and a touch of sesame oil. Gotta have garlic when you’re making Korean!
Very easy to prepare and loved by my 1 year old up to my 19 year old. (kid friendly) I used Schezuan sauce for the chile paste since I couldn’t find that, and it wasn’t too hot for the kids. I stir fried it instead of grilling it-the sauce made so much, I marinaded the chicken for several hours in most of the sauce, but I reserved 1 cup. To this, I added 2 Tbsp. cornstarch, and set aside. I stir fried vegetables, and poured the remaining marinade over cooked vegetables and served this with the chicken. It had a wonderful flavor and my kids ate all their vegetables, (as well as their chicken) Can’t wait to try this grilled!
Ingredients :
1 cup white sugar
1 cup soy sauce
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