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Spicy Chicken Bulgogi {Recipe}

By September 05, 2017 ,

Chicken is one of the easiest and most versatile protein to cook with, which is why my weekly grocery shopping always include two pieces of Maryland chicken fillet. Grill it, fry it or add it to a bowl of piping hot congee, there are endless ways to make a great meal out of the humble chicken Maryland fillet.

On this particular day, I crave for the sweet and spicy Chicken Bulgogi (Korean Spicy Chicken). Gochujang, the Korean spice paste form the base of the marinade, while ginger adds a nice kick to the dish. While the recipe calls for the chicken to be marinated overnight, I only managed one hour of marinating because this dish was a spontaneous decision on a week night. 

While I haven't tried this recipe using other types of meat, I can imagine it would taste just as good with pork or beef, although make sure to thinly slice the meat for the best result.

Chicken Bulgogi

2 pieces chicken Maryland fillet (boneless)
1/2 onion (peel and sliced thinly)
2 spring onion (cut into 1-2 inches)
2 and 1/2 tsp garlic, minced
2 and 1/2 tsp ginger, minced
5 tbs Gochujang (Korean chilli paste)
2 tbs sugar (or honey)
2 tbs Korean Rice Wine (or Chinese Shaoxing wine)
2 tbs soy sauce
2 tsp sesame oil
1 tsp black pepper
1 tsp sesame seeds
1/4 tsp vegetable oil

Slice chicken thinly.

Mix all the other ingredients in a bowl to make the marinade.

Mix the meat with the marinade using your hand. Mix everything thoroughly and work in the marinade for 3 to 5 minutes.

Cover and refrigerate for a minimum of 1 hour, maximum of 12 hours. 

Preheat a pan with some vegetable oil.

Cook both sides of the meat on BBQ or pan-fry on medium to high heat until chicken is cooked through and browned.

Serve on a plate and sprinkle some sesame seeds to garnish. Enjoy it with a bowl of rice.

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