SPICY BULGOGI CHICKEN

SERVES 4

PREP: 10 MINUTES + MARINATING COOKING: 6 MINUTES

500g chicken thighs, skin removed, trimmed 15ml (1 tbsp) Korean red pepper powder

10ml (2 tsp) gochujang (Korean hot pepper paste available from Asian stores)

10ml (2 tsp) soy sauce

10ml (2 tsp) honey

2.5ml (½ tsp) sesame oil

5ml (1 tsp) finely chopped garlic

5ml (1 tsp) sesame seeds

30ml (2 tbsp) finely sliced shallot rounds

Combine all ingredients in a shallow dish and refrigerate for 1 hour. Cook chicken on a very hot teppanyaki grill or braai for 2-3 minutes on each side, or until just cooked. Slice into bite-sized pieces. Sprinkle with sesame seeds and shallots.