Seonkyoung turns barbecue chicken into a delicious dip with a Korean twist. Subscribe to Seonkyoung: http://taste.md/22mteYXINGREDIENTS2 boneless, skinless chicken breasts, butterflied¾ cup Korean spicy BBQ sauce, divided1 pkg (8 oz) cream cheese, at room temperature½ cup sour cream1 ¼ cups shredded pepper jack cheese, divided5 to 6 green onions, chopped1 red chili, seeded and slicedToasted bread, to serve withRECIPEPreheat oven to 400ºF. Marinate chicken breast in ¼ cup of Korean spicy BBQ sauce for 10 to 20 minutes. Grill or pan-fry marinated chicken until fully cooked, 2 to 3 minutes each side. Let cool a bit.Meanwhile, combine cream cheese, sour cream, 1 cup pepper jack cheese, remaining Korean spicy BBQ sauce and green onion in a large mixing bowl. Stir until everything is well mixed. Set aside.Chop chicken into bite-size pieces. Add chopped chicken into cheese mixture; mix well.Pour chicken dip into 6x8-inch baking dish and spread out evenly. Sprinkle remaining pepper jack cheese on top. Place baking dish on a baking sheet in case dip boils over. Bake for 20 minutes or until chicken dip is bubbling and cheese is melted and golden. Garnish with chopped green onion and red chili. Serve warm with toasted bread. Enjoy!___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade