Spicy Korean Teriyaki Chicken

• 1 tbsp garlic
• 1 tbsp ginger
• 3 tbsp seasame seed oil
• 1/2 cup Citrus soda pop
• 2 tbsp seasame seeds
• 9 oz Yoshida Teriyaki Sauce/marinade
• 1 tsp Gochujong (Korean red pepper paste)
• 3 lb Chicken (dark or white meat)

1. FOR THE MARINADE:
2. Mix the first 7 ingredients together in a bowl and mix well.
3. slice chicken to strips to get most flavor, then seal chicken with marinade.
4. marinade 6 hours in the fridge.
5. AFTER MARINADE:
6. preheat oven 375F and drain half the marinade
7. cover a cookie sheet with aluminum foil.
8. cook chicken 15 minutes or until internal temperature reaches 175F
9. serve over rice.
10. it gets pretty spicy!

garlic, ginger, oil, citrus soda pop, seasame seeds, teriyaki sauce, red pepper, chicken

Taken from cookpad.com/us/recipes/351383-spicy-korean-teriyaki-chicken (may not work)