Korean Fire Chicken

Korean Fire Chicken

Prep time: 10 minutes

Cooking time: 15 minutes

Total cooking time: 25 minutes

Serves: 4

Ingredients

• 8 chicken thighs, diced

Marinade

• 3 tbsp dark soy sauce

• 1 tsp black pepper

• 1 1/2 tbsp honey

• 2 1/2 tbsp rice wine vinegar

• 2 spring onions, finely sliced

• 2 tsp sesame oil

For the Sauce

• 2 birds eye chillies

• 1 tsp chilli powder

• 1 pear, peeled and cored

• 2 spring onions

• 4 garlic cloves, peeled and minced

• 4 tbsp soy sauce

• 2 tsp mustard

• 1 tbsp rice wine vinegar

• 1 tbsp sesame oil

• 2 tbsp honey

• sesame oil for frying

• Jasmine rice, to serve

• toasted sesame seeds, to garnish

Method

- Mix all the marinade ingredients together in a bowl and stir in the chicken chunks

until the marinade evenly coats the chicken. Leave the chicken in the fridge for 3 hours, or overnight if you can.

- Add the ingredients for the sauce into a blender and blitz until well combined. Set aside for now,

- 30 minutes before frying the chicken, remove it from the fridge.

- Heat the oil in a wok, Once hot, add the chicken, stirring every so often, until nicely browned. Drain any excess oil before reducing the heat and pouring in the sauce. Fry for a further 10 minutes, or until the sauce has reduced to stick around the chicken,

- Serve with jasmine rice and toasted sesame seeds.