Chicken marinated in chilli paste

Name: Chicken marinated in chilli paste
Yield: Serves 4
Cuisine: Korean
Ingredients: vegetable oil; 15 ml/1 tbsp grated fresh root ginger; 4 spring onions (scallions), shredded; 4 garlic cloves, crushed; 10 ml/2 tsp ground black pepper; 25 ml/5 tsp sesame oil; 45 ml/3 tbsp mirin or rice wine; 15 ml/1 tbsp lemonade; 2 spring onions (scallions), finely chopped; 60 ml/4 tbsp gochujang chilli paste; 900 g/2 lb chicken breast fillet or boneless thighs; 15 ml/1 tbsp dark soy sauce; 2 round (butterhead) lettuces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Hot, spicy, garlicky and a little sweet, this is a truly tasty dish. Griddled so it cooks faster than the slow-smoked variety, it has the same delicious scorched flavour. Stuffed cucumber kimchi makes a refreshing accompaniment.

Ingredients

900 g/2 lb chicken breast fillet or boneless thighs
2 round (butterhead) lettuces</

Asia
Korea
Starter
Street Food
Spicy

Method

Combine all the marinade ingredients in a large bowl.
Cut the chicken into bitesize pieces, add to the bowl and stir to coat it with the marinade. Transfer to an airtight container and marinate in the refrigerator for about 3 hours.
Remove the outer leaves from the heads of lettuce, keeping them whole. Rinse well and place in a serving dish.

Ingredients

Method

Photos