Friday, October 29, 2004


Recipe: Korean-Style Spicy Chicken

Ever since my Korean friends taught me how to make this delicious dish, Korean-style spicy chicken has become a regular fixture on our dinner table. It's spicy, sweet, savoury, tender, juicy, wonderfully aromatic, and yet it's so easy to create. The only catch is that I have to make it in advance, because the meat is best left to marinate overnight in the fridge for optimum results.

My sis-in-law loves this dish. "Give a man a fish; you have fed him for today. Teach a man to fish; and you have fed him for a lifetime." So, Xiao Gu, if you're reading this, the following recipe is for you. :)

Korean-Style Spicy Chicken (serves 6)

3 large boneless chicken legs, sliced
1 yellow onion, sliced
4 garlic cloves, finely chopped
3 tbsp sugar
2 tbsp light soy sauce
2 heaped tbsp go chu jang (Korean hot chilli paste)*
2 tbsp sesame oil

1. Mix all ingredients together thoroughly. Marinate overnight in the fridge.

2. Heat a wok till very hot. Lightly coat with a thin layer of oil. (Omit the oil if using a non-stick pan). Stir-fry the chicken till cooked.

3. Garnish with spring onion sections and white sesame seeds.

*Add more chilli paste if you prefer.



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