Brunch,
Dinner,
Delicious and quick, great for starters or working lunch time offerings. Try our sticky Korean chicken.
10 Mins
1
Ingredients
2 Slices Malted Bloomer
Chicken breast 380g diced
Gochujang Paste 2 tbsp
Soy Sauce 2 tbsp
Brown Sugar 3 tbsp
Garlic 3 cloves, minced
Ginger, thumb sized minced
Rice wine vinegar 1 tsp
Honey tbsp
Paprika 1 tsp
Spring Onion 2 chopped
Red Chilli 1 chopped
Sesame Seeds
Process
In a bowl mix, gochujang paste, soy sauce, brown sugar, garlic, ginger, rice wine vinegar, honey and paprika. Place in the chicken breast and allow to marinade for 20 minutes- overnight is preferred.
Begin to heat a pan with oil, take the chicken from the marinade and place in the hot pan. Cook for 4-5 minute on each side or until cooked through.
Begin to toast or grill the bloomer breads. Once toasted place on a plate and top with the cooked sticky Korean chicken. Sprinkle over the spring onions, chillies and sesame seeds and serve.
This recipe uses
