SPICY BULGOGI CHICKEN

Sunday Times - - Food & Drink -

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.

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