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Sweet and Spicy Barbecued Chicken (Dak Gui)

  • Servings: 4

The marinade on this chicken is also delicious on pork, or you can use it as a glaze for grilled fish steaks or for whole fish. For this dish, each person at the table wraps his bundle of chicken and seasonings in lettuce leaves.


slideshow Amazing Chicken Recipes


KEY: Spring, Summer, Grilling/Barbecuing, Barbecue/Cookout, Game Day, Asian, Korean, Staff Favorites

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  • 2 tablespoons Korean sweet-spicy chili paste (kochujang)
  • 1/4 cup Korean rice wine or mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon Sesame Salt
  • 1 1/2 tablespoons Asian sesame oil
  • 2 scallions, thinly sliced
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons freshly ground pepper
chicken and accompaniments
  • 8 skinless boneless chicken thighs, pounded until flattened slightly
  • Coarse salt
  • Scallion Salad
  • Red-leaf lettuce leaves
  • Sesame Salt
  • Thinly sliced garlic
  • Korean Chili Sauce

How to make this recipe

  1. Whisk the marinade ingredients in a large bowl.
  2. Rub the chicken with coarse salt, add it to the marinade and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
  3. Light a grill. Grill the chicken thighs over a moderately hot fire, turning once, until cooked through, about 4 minutes per side. Transfer the chicken to a platter. Serve with the scallion salad and all of the other accompaniments.
Contributed By Published April 2000

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