I am back with another Korean dish, that we always order when we have our meal in a Korean restaurant. Well, we usually order pork instead of chicken, but I have decided to try it out using chicken breasts. Why not right? :)
It is very similar to the Korean chicken bulgogi I posted some time ago. The difference is that the paste I used this time to make it look red, and they tasted different of course.
Preparation time: 60 minutes (time included for marination, otherwise it's just 10 mins!)
Cooking time: 10 minutes
Spicy chicken bulgogi will be ready in 70 minutes
Ingredients for the chicken bulgogi:
- 1 lbs of sliced chicken breasts (if you want to have pork, you can replace it with pork belly, pork loin or pork shoulder)
- 1/4 cup of onion puree
- 1 tablespoon of white sugar
- 3 teaspoons of sesame oil
- 5 cloves of minced garlic
- 1/4 teaspoon of black pepper
- 3 tablespoons of hot pepper paste
- 1 tablespoon of soy sauce
- 1/2 of a medium yellow onion, sliced into moon shaped like
- 1 tablespoon of cooking oil
- 1 scallion cut into small pieces
How to get started?
- Mix all the ingredients above except chicken, sliced onions and scallion into a large bowl.
- After making sure all the sugar has dissolved, put in the chicken and onion slices into the bowl containing the mixture and marinate them well. Keep it aside for 1 hour.
- Later, before pan frying/BBQ/grill, drain the excess marinade.
- To pan fry, heat up a pan with 1 tablespoon of oil (minimum oil) and add in the chicken pieces together with the sliced onions and scallions. Cook for about 5 minutes making sure both sides are cooked.
- Once done, place them onto a serving plate. (for decorations, you can place some cut scallions on the top)
Nicely done! Yummy!
