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Korean Chicken in Hot Chili Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)176.62
Energy (kCal)2684.3874
Carbohydrates (g)90.6916
Total fats (g)176.5189
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the chicken into 3-inch pieces. | 2. Divide the wings. | 3. Mix the chicken with the sugar and marinate for an hour. | 4. (I used boneless breast and a Zip-Lock bag works well) | 5. Mix together the other seasonings (all but the water) and marinate for another hour or more. | 6. Pour the water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, for 1/2 hour over low heat, stirring occasionally. This will be enough to cook the chicken and evaporate most of the liquid. | 7. Serve warm with rice, salads, and kimchi. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 lbs skinless discarded 1931.2044 1.1787 166.1924 134.459
    sugar 5 tablespoons 275.31 68.862 0.0 0.0
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    scallion 1 chopped 32.0 7.34 1.83 0.19
    ginger 1 tablespoon chopped 4.8 1.0662 0.1092 0.045
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    korean red pepper paste 5 tablespoons - - - -
    sesame oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    sesame seed 2 tablespoons toasted 171.0 7.857 5.343 14.4
    water 1/2 cup 0.0 0.0 0.0 0.0

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



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