Spicy Korean Chicken With Cucumber Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, ginger, garlic, Korean chili paste, and brown sugar. Add chicken and marinate for at least 30 minutes.
• STEP 2.Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through.
• STEP 3.In a separate bowl, combine rice vinegar, sesame oil, soy sauce, and sugar. Add sliced cucumbers and toss to coat.
• STEP 4.Serve the grilled chicken with the cucumber salad on the side. Enjoy!

Cooking Tips

• For extra spiciness, add more Korean chili paste to the marinade.
• Make sure to preheat the grill to ensure even cooking of the chicken.
• You can also pan-fry the chicken if you don't have a grill.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• The cucumber salad is best served fresh, but can be stored in the refrigerator for up to 1 day.
• Serve the spicy Korean chicken with steamed rice or noodles for a complete meal.