Korean Spicy Chicken with Gochujang Sauce

 

Ingredients

5 lbs skinless chicken thighs, excess fat trimmed

for the marinade:
1/3 cup soy sauce
2/3 cup Korean hot pepper paste (gochujang)
2/3 cup water
1/3 cup sugar

2 tablespoons sake
1 fuji or gala apple, sliced
8 garlic cloves, peeled
1 teaspoon ground black pepper

1. To make the marinade, blend all marinade ingredients in a blender until smooth (15-20 seconds).
2. Pour the marinade over the chicken in a ziplock bag. Refrigerate for at least 4 hours .
3. When ready to cook, lay the chicken thighs out flat onto your baking dish. Discard the remaining marinade.
4. Bake at 375 degrees for 25 minutes. Turn pieces over and bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear. Serve with the steamed rice and or salad.