Korean-Style Fire Chicken (Buldak) with Cheese

seriouseats.com

Jeremy Hendzel

subheading: For the Sauce:

½ cup (120ml) homemade brown chicken stock or store-bought, low-sodium chicken broth

½ cup (120ml) soy sauce

¼ cup (60ml) Korean rice syrup (see note)

¼ cup (60ml; 60g) gochujang (Korean chili paste)

¼ cup (25g) fine ground gochugaru (Korean chili powder)

2 tablespoons (30ml) toasted sesame oil

2 tablespoons (30ml) vegetable oil

8 large garlic cloves, minced

One (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon; 12g)

2 fresh red chili peppers, minced (see note)

1 tablespoon (6g) freshly ground black pepper

1 cup (240ml) Sprite

subheading: For the Chicken:

4 bone-in, skin-on chicken thighs (about 1 ½ pounds; 675g)

subheading: To Finish:

6 ounces (170g) low-moisture mozzarella, shredded

2 scallions, thinly sliced

1 tablespoon (6g) toasted sesame seeds

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