Reviewed: Dec. 18, 2011

Made this for a holiday gathering...everyone raved about it! Delicious!

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Reviewer:

Lynette

Cooking Level: Beginning

Home Town: Lapeer, Michigan, USA

Reviewed: Oct. 19, 2011

My family loved this, however I substituted chili sauce for the hot chili sauce and doubled it for a spicier flavor. Yummy!

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Reviewer:

Leigh Ann

Reviewed: Sep. 20, 2011

I added more bell peppers and used white rice and it was a HUGE hit in my house. I love this recipe.

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Reviewer:

~Rae*Rae~

Reviewed: Jan. 9, 2011

Very good dish. I used a sweet chili sauce in place of the sugar and then a little hot sauce. Flavors were nicely balanced. Served it over brown basmati rice.

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Reviewer:

Emor60

Cooking Level: Intermediate

Reviewed: Oct. 30, 2010

My husband is Korean, and we both typically find chicken to be very bland. This meal was delicious and very easy. We served it with white rice and kimchee. I diced the apple, onion, and celery, I liked it that way vs. big chunks. I'd definitely recommend this. It had just the right amount of 'kick'.

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Reviewer:

shannon

Reviewed: Aug. 28, 2010

this was a great recipe. i'm only giving it 4 because i want to give room one day for a 5. you need to use the korean chili paste though. that is critical to get the right flavour. i also used a whole chicken and a jalepeno pepper. i didn't remove all the skin from the chicken but left some on. i also put a little sour cream in and a touch more white wine and a touch of lemon. mostly because this dish needs to taste fresh but solid. thanks for the great recipe. and make sure you get the correct chili pase. i got mine from ujimaya.

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Reviewer:

jacklig

Reviewed: Aug. 22, 2010

We really loved this recipe and will have this again and again. I must admit that I did not have the Korean pepper paste but I think the chile paste is a close match. NO lemon pepper either, but I put in a little grated lemon peel instead. Doubled the recipe for four, and served with lemon fried rice from this sight--great match. Thanks for sharing this one.

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Reviewer:

jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

Reviewed: Jul. 28, 2010

Very easy and tasty! I used 2 tablespoons of Siracha (sp?) chili sauce because I didn't have the one listed here. It was very delicious.

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Reviewer:

TRACINDA

Reviewed: Jul. 24, 2010

Spicy! Could have been slightly more flavorful but all-in-all very good!

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Reviewer:

analufranco

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Sherman Oaks, California, USA

Reviewed: Jul. 21, 2010

Very nice light taste. Also very easy to cook. I've already made this twice this past week. Like everyone else I did some subsitutions. The first time I made it w/o onions, it didn't make a big impact on taste. Like the rest I was unable to find Gochujang paste and went with Thai sweet chili. Since the chili is already sweet, I also omitted the suger and lemon peper. I made it using Golden Delicious Apples which i found to be perfect for the taste. I put too much peper and wine in the first try and it was very sauce and peper heavy. The second time I lightened up on the wine and the blance was perfect. I perfer to cut the chicken into larger chunks. The second time i did them too small and it began to shred into pieces as i cooked it. I used a simple white Chardoney, tastes good!

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