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Korean Chili Paste Spicy Chicken (Mae-Un Dak Gui)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8936
Energy (kCal)282.19
Carbohydrates (g)67.8584
Total fats (g)0.4824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl mix together first 8 ingredients. Make sure that the sugar is well incorporatd in the marinade. Place chicken in a plastic zip-lock bag. Pour over the marinade, squeeze out air and seal tightly. Massage bag so the marinade thoroughly covers each chicken piece. Refrigerate for at least 8 hours or overnight. | 2. Heat grill. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat. | 3. Garnish with sliced green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    korean chili paste 1/4 cup - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    water 2 tablespoons 0.0 0.0 0.0 0.0
    white sugar 1/4 cup 193.5 49.99 0.0 0.0
    mirin 2 tablespoons - - - -
    onion 1/2 cup 32.0 7.472 0.88 0.08
    ginger 3 tablespoons 14.4 3.1986 0.3276 0.135
    garlic 2 tablespoons 25.33 5.6202 1.0812 0.085
    chicken thigh 2 -3 boneless skinless 0.0 0.0 0.0 0.0
    green onion sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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