Korean BBQ Chicken

Tonights meal was a success. Makayla played basketball at the school senior faculty game and then we came home and Brad grilled this yummy chicken. It was great. The kids had fun eating with chop sticks and I had a great time just eating! I couldn't find the hot chile paste at the grocery store, so I used crushed red pepper flakes and then strained them out so the kids wouldn't burn their mouths off. I love spicy stuff, but Brad and the kids are a bunch of wimps! The chicken and marinate are reasonably priced at about $1.20 per serving, but after figuring in all the fresh veggies it brought the total up to about $2.50. It's a shame it costs more to eat healthy... and the experts wonder why on average America is so much fatter and childrens obesity has made a dramatic raise. I think people want to eat healthy, they just can't afford it. If you are low on money it's a lot smarter to buy a case of ramon noodles and feed your child several meals than to spend $2.50 on one small bag of broccoli. Ok... I have rambled on and on about food prices, so I will shut up!!

KOREAN BBQ CHICKEN

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger

1 clove garlic
1 tablespoon lemon juice (optional)
4 teaspoons hot chile paste or crushed red pepper flakes

In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Divide marinate in half. Place chicken in half of the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired. If desired use other half of marinade to make a stir fry sauce. Heat to boiling. Mix in 1 tablespoon cornstarch dissolved in 1 tablespoon cold water. Stir until thickened and remove from heat. Serve sauce with rice and steamed veggies.