Korean Hot Chicken

A garlic and chilli pepper sauce mixed with some honey and vinegar give classic heat and sweat and savory asian twist.

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For the Chicken:

1.5 - 2 pounds chicken breast thinly sliced

4 tablespoons gochujang sauce (found in asian foods section of grocery store)

1 tablespoon cider vinegar

2 tablespoons honey

1/2 teaspoon salt

1/2 teaspoon pepper

oil for pan

Plastic gallon bag for marination

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Technique:

Place chicken in plastic gallon bag and add all ingredients. Shake bag to combine. Let marinade in refrigerator for 30 minutes or up to 2 hours.

Heat oil in a pan at medium heat and working in batches, cook chicken breasts 4-5 minutes a side.

Plate and serve hot.

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