Spicy Korean Chicken

• 12 chicken wings, cut in 2, tips discarded or boneless chicken
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 cup carrots, cut in 1 inch diagonal slices or 1 cup baby carrots, cut in half lengthwise
• 5 -6 tablespoons soy sauce
• 1 pinch black pepper
• 1 teaspoon sugar
• 1/4 cup water
• 4 tablespoons red pepper paste, (kochujang)
• 1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)

1. Boil wings in pot until blood no longer visible.
2. Drain.
3. Mix ingredients together and bring to boil.
4. Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
5. Cook until carrots reach desired tenderness.
6. Serve with sticky white rice.

chicken, onion, green bell pepper, carrots, soy sauce, black pepper, sugar, water, red pepper, red pepper

Taken from www.food.com/recipe/spicy-korean-chicken-29615 (may not work)