Reviewed: Jul. 7, 2009

SO yummy! My whole family loved, loved, loved this chicken. This will be a staple in our house from now on!

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LoveCookin

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Reviewed: Jun. 20, 2009

The flavor was pretty good. I cooked the chicken in the oven for a while a then put them on the grill.

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Emily

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 18, 2009

I thought this was pretty tasty. My Korean friends didn't think it was authentic, but liked the flavors. Easy to make, and we grilled it using chicken. Will make again. Good for kebobs.

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Mrs. Payne

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Waco, Texas, USA

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Reviewed: Jun. 16, 2009

I used it on pork ribs and it was excellent would highly recommend

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Drivem

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Reviewed: Jun. 12, 2009

This is a really good base marinade. I doubled the recipe and froze half with chicken and the other half with pork and both turned out awesome! It was very moist and flavorful. I made the recipe as is and then added orange zest & juice for the pork; and added fresh grated garlic and additional chili flakes with the chicken. Delish - A total keeper!

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SweetSweetSteph

Cooking Level: Professional

Home Town: Oklahoma City, Oklahoma, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 11, 2009

I liked a lot of things about this sauce, but I will be altering it next time - thus the 3 stars. I doubled it and instead of using it as a marinade, I baked chicken drumsticks in it - basting every 10 minutes or so. I reserved some sauce and thickened it with cornstarch on the stove to use as extra (served with white rice & steamed broccoli). It turned out yummy and with a great texture, but mine was too soy-sauce-y so next time I'm going to cut that back a tiny bit and add more ginger. It felt like it needed a little teriyaki base to it as well, so I might try adding bottled teriyaki. I loved how simple it was though, thanks for the recipe! I can't wait to tweak it:).

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 10, 2009

I made this for a BBQ we recently went to. I did not have the chili paste so I used ground cayenne pepper instead so it didn't get that nice red color on the outside but still tasted good. I also added quite a bit of minced garlic and let it marinade all day. It was a hit with the people who ate some of it!

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kimlandziak

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

I knew this was getting 5 stars when my boyfriends' eyes widened and he tore off another hunk of chicken before he swallowed the first, it was THAT good. I cut breasts into strips, marinated, and grilled on skewers. I used just a touch less sugar than the 1 cup called for (maybe 7/8?) but it wasn't too sweet at all, I think the full cup would be just perfect. I was out of corn starch so I just simmered over medium on the stove - make sure you remember there is all that sugar unlike other marinades you're used to and take it off BEFORE you get to the salt-water-taffy consistency I achieved, it will turn quickly and you'll miss dipping the chicken into it. I will barbecue with it again and look forward to using it in stir fry, thanks very much for sharing.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jun. 2, 2009

This marinade/baste recipe is great. I used it to baste chicken breasts that I cedar planked on the BBQ.The result was incredible as cedar plank cooking uses lower heat and the sauce turned into a delicious glaze and gave the chicken fabulous color and flavour thank you very much for this recipe.

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senseit

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Reviewed: May 31, 2009

Because I couldn't find chili paste, I used 3t chili sauce (plastic bottle with rooster on it in the asian foods section, not the sweet one) and added 1T chopped garlic. Fantastic - not too sweet, with enough spice to make you mouth tingle just a little. I reserved part of the marinade, added a little cornstarch to thicken over heat and served over rice. This recipe beats the 'baked teriyaki chicken' because you never get the sometimes overwhelming vinegar flavor.

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susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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Reviewed: May 29, 2009

Oh man this was good! I added 1 tablespoon of freshed chopped garlic, 1 teaspoon of sesame oil and a few dried chilis and let it marinate overnight. The next day I grilled them on my Foreman (It was raining). This turned out amazing! It charred just slightly on the outsides of some pieces and it was absolutely lovely. I will definitely be rotating this one in every once in a while!

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pooda

Cooking Level: Intermediate

Home Town: Wildwood, New Jersey, USA

Living In: Arlington, Virginia, USA

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Reviewed: May 25, 2009

I really liked this recipe... at first I thought it tasted a lot like teriyaki, but the more I ate, it seemed very reminiscent of Bourbon Chicken (which I love!) I made two exceptions to the recipe, the first was marinating my chicken for 24 hours instead of 4 hours, and the second was using mild sweet chili sauce instead of hot chili paste. When I got ready to bake the chicken, I made more marinade and basted the chicken several times during cooking. I was very pleased with the outcome. However, today I made chicken salad with the leftover chicken adding pecans, celery, crushed pineapple, green onions, with a sweet-ish dressing of pineapple juice, sugar, and mayo, and it was absolutley wonderful!! Yum Yum Yum!!! I think the leftover chicken had a better, more enhanced flavor than the fresh cooked. I will make this marinade again, but next time, I think I'll add a little vanilla extract to really make it taste more like my favorite Bourbon Chicken.

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dabbler

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Reviewed: May 25, 2009

First time I'd made it, I forgot to add the water called for and used it for a dipping sauce (potstickers, chicken) instead and loved the flavor. The second time, I followed the recipe and added the water and marinated the chicken for 24 hrs, but wasn't as pleased with the diluted taste as much. And you must use the Korean chili paste as instructed for full effect.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 22, 2009

I make something very similar to this but I use sesame seed, sesame oil, chopped green onions, with equal parts of sugar, soy sauce and water. Mix till sugar is disolved and marinate your meat for several hours.

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Cooking from the Hip

Cooking Level: Intermediate

Home Town: Volcano, Hawaii, USA

Living In: Gray Court, South Carolina, USA

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Reviewed: May 22, 2009

I would give this more stars if I could! I omitted the water and chile paste, as I don't ever have it. I cubed my chicken to marinate(4 hours), and added fresh garlic to it. I reserved some of the marinade to use as a sauce for my 'rice bowl' I wanted to make. To the sauce I added some garlic powder and honey. I needed it a little thicker so I used a T. of cornstarch. I cooked the chicken cubes, marinade and all, in the fry pan with a little canola oil. The marinade caramelized nicely on the chicken, it makes it extra tasty! I steamed broccoli and already shredded carrots to add to my rice bowl. I also sprinkled a bit of sesame seeds onto each serving. I will surely make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 21, 2009

This is my go to recipe for chicken. I usually make this w/ chicken wings or drumsticks and grilled. It is sooo good! Also, you can add garlic and green onions to give it a little something extra. Thank you for the wonderful recipe!!

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lasnowgirl

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Reviewed: May 18, 2009

TRY THIS ON PORK!!!

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Nikki

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: May 15, 2009

LOVE this recipe. I have made numerous occasions including many bbqs. They do great on drumsticks especially if you char them slightly on the grill. Get this great smokey korean flavor. Cooking up a batch tonight for my in-laws. I use a vietnamese garlic chile paste which tastes great in this recipe. You can find it at most asian markets. Thanks for this recipe!

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BmbleBeeRoe

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 8, 2009

Im giving this 4 stars because my husband really likes it and he doesnt usually like chicken all that much. But for me, it just isnt sweet enough. I have tried doubleing the sugar and it still wasnt sweet. Also, it didnt seem to completely marinate through the whole piece of chicken, just the skin, even with over 48 hrs marinading. I will try something ekse to see if I can make it a bit more sweet as well as make sure the taste is soaked all the way through.

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Jillian

Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: May 7, 2009

this was great. i used garlic chili sauce in the mid amount. we halved the recipe for 1 lb boneless skinless breasts and it turned out perfect amount. making it for 2nd time this week!

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brendajean

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Korean BBQ Chicken Marinade

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