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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Ingredients :
1 cup white sugar
1 cup soy sauce
1 cup water1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice (optional)
4 teaspoons hot chile paste (optional)
Directions :
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
This was awesome. I tweaked it a bit by adding 1 tsp minced garlic and I subst. red pepper flakes (1 heaping tsp)for the paste. I found this recipe at the last minute so I didnt marinate. I used 10 chicken tenderloins, removed the tendons, fat, etc, and cut into bite sized pieces. I then put the chicken in a 9×13 pan and poured enough of the marinade to cover chicken. I covered with foil and baked at 350 for 35 min. stirring halfway through to make sure chicken was covered evenly with sauce. I reduced the remaining marinade in a saucepan, added a bit more water and thickened with cornstarch. When Chicken was done, I added some steamed broccoli florets and the thickened sauce right to the 9×13 pan and tossed to coat, served over jasmine rice. NO leftovers in my house, My husband ate 3 helpings! Even my 2 and 3 year olds ate it up! Definitely a keeper!
Delicious, Delicious, Delicious. I cut up some chicken tenderloins and stir-fried them in this sauce and ate it over rice. I occasionally use this in place of soy sauce when I stir-fry veggies as well. I usually keep a batch of this in my fridge to use on the asain dishes I make. Don’t know how this works on other cuts of meat, but the chicken seems to dance with this on it!!
Great recipe! Thanks so much. Our family is all on Weight Watchers, and after reading other reviews, I subed in Splenda instead of the sugar. Also, since I didn’t have the chili paste, I used Red Pepper flakes. Faboulous! The chicken breasts were moist and very flavorful. You do need to turn them often on the Bar-B-Que so they don’t burn. My husband has been using the leftovers on sandwiches. It’s even good cold. Appreciate the recipe.
source: allrecipes.com