Vic’s Incredible Korean Chicken Marinade
Our family loves to invent things. One of Vic’s specialties are sauces. He’s really good at tasting one and deconstructing into ingredients, then recreating into something of his own. Today we were experimenting today with something special for a chicken dinner tonight. I think you will “Love” this one if you like Korean style chicken or BBQ.
Author Profile: Vic is Oregon and Pacific Northwest Area Director for Chi Alpha Campus Ministries, part of the Leadership team of FOCUS at Portland State University, a writer, blogger, usually an INFP (with "E" overtones), a long time resident of urban inner southeast Portland, the husband of one wife for more than 30 years, a Dad, grandfather, and mentor & friend to all kinds of young adults. Read more from this author
DIRECTIONS
1. Use potato peeler to peel ginger into slices, then chop (use 1 tablespoon ground ginger as last resort if you do not have fresh)
2. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
3. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste.
4. Pierce or score chicken pieces. Place chicken in 1/2 the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
5. Save 1/2 sauce mixture as condiment to serve with rice or baste-on.