Spicy Korean Fire Chicken (Print Version)

# Ingredients:

→ Spicy sauce mix

01 - 6 cloves of garlic, minced (you’ll want every bit of that flavor!)
02 - ¼ cup of gochugaru (those awesome red chili flakes with a kick)
03 - 2 tablespoons of veggie oil
04 - 1 tablespoon of sesame oil (adds that nutty punch everyone loves)
05 - A sprinkle of salt and a dash of black pepper
06 - 2 teaspoons freshly grated ginger
07 - ¼ cup gochujang (spicy or mild - up to you!)
08 - 2 tablespoons soy sauce
09 - 2 tablespoons of rice syrup (or use honey/corn syrup if that’s handy)

→ Main protein

10 - Chili peppers (2 or 3 small ones, chopped - go for spicy Korean or any small red chilies you have)
11 - ¼ cup chicken broth or water
12 - 1 and a half pounds of boneless chicken thighs, cut into bite-size bits (breasts work too!)

→ Toppings

13 - Fresh parsley or green onions, chopped
14 - Extra chili flakes if you’re feeling brave
15 - 2 cups of mozzarella, shredded (not mandatory, but you're gonna want it)

# Instructions:

01 - In a big mixing bowl, combine gochugaru, gochujang, soy sauce, both oils, rice syrup (or honey/corn syrup), minced garlic, and ginger. Sprinkle in some salt and a bit of black pepper. Stir everything together until it forms a rich, thick paste. If it makes your nose tingle, you're doing it right!
02 - Dump your chicken chunks into the bowl. Use your hands (or a spoon if you’re fancy) to coat every piece thoroughly with that spicy paste. Pop a lid or wrap on the bowl and let it chill in the fridge for at least an hour. Overnight’s even better if you can wait that long!
03 - When you're ready, set a deep oven-safe skillet or cast iron pan on medium heat. Move your marinated chicken into the pan along with all that sauce. Add the chicken stock or water for a little saucy magic. Cover it up, let it bubble for about ten minutes, and wait until the chicken is fully cooked. Watch as the sauce thickens and the flavors get bolder.
04 - Preheat your broiler to high. Remove the cover from the pan, scatter your shredded mozzarella generously over the chicken, and stick the pan under the broiler. Peek at it often! In just a couple minutes, the cheese will melt perfectly and toast lightly in spots. That’s when you know it’s ready to go!
05 - Carefully take the skillet out of the oven (it’s hot!). Sprinkle on chopped green onions or parsley, and if you like it extra spicy, throw on more chili flakes. Serve instantly with white rice for soaking up all that bold sauce or wrap it in lettuce leaves if you’re skipping carbs. Enjoy every bite while the cheese is gooey.

# Notes:

01 - The name 'buldak' means 'fire chicken,' and it's spicy enough to earn the name! It gained popularity in South Korea during the early 2000s as a go-to for late-night eats.
02 - Dial down the heat by starting with half the gochugaru amount if you’re not a fan of really spicy food. The mozzarella also helps cool things off.
03 - Want the traditional vibes? Toss in some Korean rice cakes (tteok) during the simmering stage for a chewy, authentic twist.
04 - Leftovers? No problem! Store the dish in the fridge, and the flavors will keep getting better. Warm it gently on the stove and maybe toss on some fresh cheese when reheating.

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