Ingredients
Scale
- 2 lbs. thin sliced chicken cutlets
- Scallions
- Rice
For Gochugaru Paste:
- 2-inch piece of ginger - grated
- 1/2 head of garlic - grated
- 2 tbs. Gochugaru - Korean Red Pepper Flakes
- 1 tbs. vinegar
- 1 tbs. sesame oil
- 1 tbs. honey
Instructions
- Combine all of the ingredients for the paste in a small bowl and stir together.
- Note: You may use a mortar and pestle for smashing the garlic and ginger, however grated works fine.
- Heat a large cast iron frying pan and place a few cutlets in the pan.
- Smooth the past over each cutlet, remember a little goes a long way.
- When white edges begin to appear around the edges of the cutlets, flip the cutlet and cook on the other side.
- Smooth a bit of the paste over the other side and finish cooking. You may want to flip the cutlet one more time to get crisp edges on the cutlet.
- The cooking time will depend on how thick the cutlets are cut. The juices should run clear and no pink should appear when the cutlets are cooked. This should take 4 – 6 minutes on each side depending on the thickness of the cutlet and the internal temperature reaches 165° F.
- To deglaze the pan: Place a tablespoon of vinegar into the hot pan and scrap the pan with a spatula. Pour this over the cutlets.
- You may make a second batch of paste to serve with the cooked chicken.
- DO NOT use the unused portion of the paste from the raw chicken.
- Serve with fresh scallions and rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Asian
