Nogi Chicken Plate

• 2 pieces Chicken thighs
• 1 tbsp Korean Chili Pepper (powdered or coarsely ground)
• 1/2 Apple (Grated)
• 1 clove Garlic (grated)
• 1 same as the garlic Ginger (grated)
• 2 tbsp Soy sauce
• 1 for frying Oil
• 1 dash Coarsely ground black pepper
• 1 dash Green onion (thinly sliced)
• 1 Hot rice

1. Poke holes in the chicken thighs, combine with the ingredients, and marinate in the refrigerator for half to a full day.
2. Apply some oil to a frying pan and cook the chicken with the skin facing down.
3. The marinade on the chicken burns easily, so it's good if you place it on top of the chicken!
4. First cook on medium heat, then when you hear it start to sizzle reduce to low heat.
5. Don't cook with a lid.
6. Cook both sides for about 10 minutes.
7. Wipe off any excess oil or burnt sauce from the frying pan.
8. Add soy sauce and cook on medium heat.
9. Once it comes to a boil remove from the heat.
10. Important note: Let the meat sit for about 5 minutes for it to soak in the juices.
11. Cut into bite-sized pieces and transfer to a plate with hot rice and it's complete.
12. If you like, top with black pepper and garnish with green onions.

chicken, korean chili pepper, apple, clove garlic, same, soy sauce, frying oil, ground black pepper, green onion, rice

Taken from cookpad.com/us/recipes/170275-nogi-chicken-plate (may not work)