Monday, March 10, 2008

Korean BBQ Chicken Marinade

We made this tonight at my parents' was soooo good (we did it on the grill but it's good in the oven as well). Makes quite a bit of marinade. Could reserve some, thicken with corn starch, and use as a sauce to pour over chicken and rice.

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
2 cloves minced garlic
4 tsp hot chili paste (optional)

In a medium saucepan over high heat, whisk together all ingredients except chili paste. Bring to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat, cool, and whisk in chili paste. Place chicken in mixture. Cover and let marinate in the fridge for at least 4 hours before preparing chicken as desired.

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