Korean Cheesy Buldak Chicken

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

500g boneless chicken thighs, chopped into bite-sized pieces

1/4 cup gochugaru Korean hot pepper flakes

1/4 cup gochujang

1 tbsp soy sauce

2 tbsps sesame oil

1 tbsp sugar

1 tbsp brown sugar (or honey/mirin/corn syrup)

2 green chili peppers, chopped

6 large garlic cloves minced

1 tbsp grated ginger

2 tbsps vegetable oil

1/4 cup water or unsalted chicken stock

2 cups mozzarella cheese, shredded (optional)

2 stalks green onions, for garnish

1/2 tsp sesame seeds, for garnish

步骤

In a large bowl, mix together the gochugaru, gochujang, soy sauce, sesame oil, sugar, brown sugar chilies, garlic and ginger, to form a thick paste.

Add the chicken and stir through marinade to combine. Option to marinade overnight.Heat a pan to medium heat. Add the chicken along with all of the marinade. Allow the chicken to sear on one side for about 2-3 minutes, before stir frying to flipping to the other side for an even sear.

Add water or chicken stock to the pan. Stir to combine with the chicken. Deglaze and scrape the bottom of the pan for any stuck spice bits to combine with the sauce. Allow to simmer for 5 minutes, or until chicken cooks through. Option to cover with a lid. The marinade/sauce should reduce a bit. Remove lid.

Sprinkle on cheese over the chicken. Cover back with the lid, and allow cheese to melt for about 1-2 minutes.

Once cheese melts, take off the lid and turn off the heat. Garnish with spring onions and sesame seeds and serve immediately.