By David Cohen

A no-cook three-ingredient sauce, now that’s my kind of cooking. And no worries about finding the Korean chili paste. Mehuron’s has it. And you’ll want to use it for lots more after you experience it on this chicken.

For the sauce, stir together a few tablespoons of the gochujang, a fermented chili paste, with 1/4 cup of orange juice and a splash of rice wine vinegar or mirin. You’re after a French dressing type consistency, so adjust the amount of chili paste and juice as needed.

Over medium heat, toss a few handfuls of dry roasted peanuts in a dry pan until they start to brown. Immediately toss them together in a bowl with 1 tablespoon of toasted sesame oil and some chili powder until well coated and then set aside.

After broiling, barbecuing or pan frying your lightly salted chicken, toss in the sauce and serve with the peanuts on top.