Recipe: Korean Barbeque Chicken Marinade with Ginger
Whenever people sample chicken made with a Korean barbeque chicken marinade in an Asian restaurant they always wonder how to make such a flavorful dish. There is no mystery behind Korean barbecue chicken marinade, and in fact, it is very easy to recreate in your own kitchen. This recipe shows you how to combine ginger, soy sauce, and onion with lemon and chili, to make a rich, sticky, and sweet marinade for your chicken.
This recipe makes a lot of marinades so you can halve it if you are not feeding a crowd. The chili paste and lemon juice are marked as optional in the recipe since not everyone wants the spice, and although the lemon gives the Korean barbeque chicken marinade a nice tang, it can be omitted if you do not have any lemons or lemon juice in the refrigerator.
Authentic Korean Barbeque Chicken Marinade
- 1 teaspoon onion powder
- 1 cup soy sauce
- 1 cup water
- 1 cup white sugar
- 1 teaspoon ground ginger
- 4 teaspoons hot chili paste (optional)
- 1 tablespoon lemon juice (optional)
Whisk the soy sauce with the sugar, water, and ginger and onion powder in a pan over high heat, bringing the mixture to a boil.
Turn the heat down and simmer it gently for 5 minutes.
Take the mixture off the heat and let it cool, whisking in the chili paste and lemon juice if you want to use them.
Add the chicken to the marinade and cover the dish.
Marinate it for a minimum of 4 hours.
Remove the chicken from the marinade and grill, pan-fry or bake it until it is cooked through and the juices run clear.
(Makes 3 ¼ Cups)