Spicy Korean Chicken with Cucumber Salad


Ingredients:

500g Boneless Chicken thigh

1 toasted tablespoon sesame seeds
To serve

Cooked Brown rice

butter lettuce leaves

Spring onions, thinly sliced
For The Salad:

250g Lebanese cucumber, thinly sliced

1 long red chilli, deseeded, cut into thinly strips

1 spring onion, thinly sliced

15g coriander leaves, roughly chopped
Salad Dressing: (mix well till sugar dissolve)

1 tablespoon apple cider vinegar / rice wine vinegar

1 teaspoon caster sugar


Marinade:

50g spring onions, roughly chopped

20 garlic, roughly chopped

2 tablespoon soy sauce

80g Korean hot pepper paste (Gochujang – available at Asian supermarket )

25g brown sugar

25g honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar / rice wine vinegar


Direction:

1. Cut the chicken thigh into large chunk


2. Put all the marinade ingredients in a food processor and blend until a paste is form. 


3. Reserve 50g of the marinade (to serve). Pour the remaining marinade on the chicken and mix well. Marinate in the refrigerate for 30 mins or overnight


4. Place the salad ingredients in a medium size bowl. 


5. Drizzle the salad dressing over salad and toss to coat, set aside


6. Heat oil in a non stick pan over medium heat and cook the chicken till cooked chicken and brown.
7. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra spring onion, if desired

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