Reviewed: Jan. 27, 2013

This was pretty good. Next time I will add more apples (maybe use a whole one) and cut the apple pieces larger (I think I diced instead of leaving them in chunks). Definitely find the gochujang sauce!

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Reviewer:

Jo C.

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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