boneless chicken thigh (4 to 6 thighs)
water or unsalted chicken broth
medium or fine ground red chili pepper
sugar, brown sugar, corn syrup, or honey
fresh red chili or jalapeño peppers
small Asian pear*
garlic cloves, peeled
small white or yellow onion
ginger root, peeled
pure sesame oil
coarse ground black pepper
green onions, finely chopped
Korean rice cooking wine, rice vinegar, or mirin
(* may substitute 1/2 kiwi or 1 semi-sweet apple)
Trim off any excess fat
Very lightly salt and pepper both sides of each thigh and let stand ten minutes.
Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.
Place chicken in a mixing bowl, cover with marinade, and mix well.
Cover and place in refrigerator and let stand 4 to 8 hours.
Unused marinade may be refrigerated for future use
1st Cook – Grilling
Place chicken on hot grill over high heat.
Cook each side until the marinade darkens and a light char appears (two to five minutes per side).
(Note: The best flavor is obtained from wood coals or charcoal.)
Cut chicken into short strips and transfer to a wok or stir fry pan.
Add one or two tablespoons of the marinade.
Stir-fry for about 3 to 5 minutes until marinade thickens and adheres to meat.
(If your grill is hot enough, you can do this with your fry pan on the grill)
Garnish with sesame seed and chopped green onion.
Serve hot with rice and Ban Chan.