|Korean chili peppers, Oh yeah~|
|Skinned chicken leg. (Gross!)|
|Hi, I'm marinating!|
|On my way to becoming yummy|
|Green onions for garnish|
|The final step: gobble!|
Fire Chicken with Cheese by Maangchi
Changes I Made:
- Instead of vegetable oil, I used sesame oil. I will do this every time because sesame oil adds an extra flavor to the recipe which I absolutely want in this dish.
- I also added about 2Tbsp of mirim (Japanese cooking wine). From what I understand, this step helps to eliminate the unpleasant odor that can come from chicken. In other words, it enhances the flavor of the chicken. I believe you can add just regular cooking wine from the store if you don't have access to a Korean store. Mirim is used a lot in Korean cooking, when cooking wine is required.
- I also added about 2Tbsp of sriracha sauce. One of the Korean food boggers said to add spicy sauce but did not specify which one so I thought...of course, sriracha! Do this if you can handle the spice though.
- Another awesome addition was green chilies (also suggested by other Korean cooking blogs). I chopped them up (you can see it in the pix) and added them into the chicken mix before marinating it in the fridge. I used the Korean chilies cuz I had access to them, but I think jalapenos would work fine. Again, do this at your own risk. This adds another layer of ear-popping spicyness.
- I used regular white sugar instead of corn syrup.
- I used green onions for garnish.
- I did not pan fry the rice cakes but I think this would be a great step!
- I also marinated the chicken mix in the fridge after mixing in all the ingredients (except for the green onions and the mozzarella cheese) for at least 4-5 hours. Seriously. No one ever regretted marinating their meat before cooking. You can even marinate overnight.
- I used pre-grated mozzarella cheese instead of mozzarella cubes.
- Adding about a table spoon of sesame seeds to the mix will add more pizzazz to the recipe.
- You are so welcome to add onions and bell peppers to the mix. I've also seen many Korean food bloggers add sesame leaves - which I think is just friggin awesome!
- When I first made this, I bought bone-in chicken legs and labored for a good long time to cut out the meat. I did like the flavor of the meat very much but just your good ol' boneless chicken breast will also work fine.
- I ate it with rice (of course!) and coleslaw. 'Twas perfect!