Korean Style Chicken and Salad

I got this idea from having a hankering for spicy Korean chicken wings but not wanting to work through all those tiny wing bones and the desire for that delicious salad we often get along with our sushi or Chinese food. Korean style chicken wings are amazing and super spicy and sweet and I recommend them to everyone. This is tamed (and not fried) take on those. The marinade is simply mirin (Japanese sweet rice wine), gochujang (Korean fermented red chili paste), soy sauce, and sliced garlic.

Whisk the ingredients together and then pour over the chicken in a baking dish. Make sure to thoroughly coat with the sauce.

Next, cover with foil and cook on 375F for about an hour stirring every 10-15 minutes.

You can add some hoisin sauce as well when you remove to stir. For the last 10 minutes or so cook with the foil off to brown the chicken and reduce the sauce. For the salad dressing simply mix mirin, mayonnaise, and some soy sauce. Serve it with some cucumbers or veggies of your choosing.

• Chicken drumsticks
• Mixed greens
• Mirin
• Soy sauce
• Korean chili bean paste (gochujang)
• Garlic
• Hoisin sauce
• Mayonnaise
• Lemon
• Cucumber