Korean BBQ chicken

Ingredients

• 2 tbsp Sun Hee Gochujang
• 2 tbsp Sun Hee Korean BBQ sauce
• 300g of chicken of your choice (wings, breast, or thighs)
• 1 clove garlic
• 1 tsp chilli flakes
• 200g plain flour
• 220ml buttermilk
• 2 tbsp honey
• Salt and pepper
• Sesame seeds to sprinkle
• Handful of chopped chives
• Cooking oil

Method

Nothing says ‘Korean cuisine’ quite like barbecue, or gogi gui (‘meat roast’). This much-loved method of cooking has become increasingly popular around the world. Korean barbecue restaurants will include a barbecue in the middle of the table for guests to grill their own meat, but at home you can recreate the taste of the traditional Korean barbecue on the stove or, in summer, on the barbecue.

To make the sauce, heat some oil in a medium hot pan and add the garlic. Then add gochujang, chilli flakes, Korean BBQ sauce and mix it together well.

Next add the honey, give it a quick stir and add salt and pepper to taste.

Season the chicken with salt and pepper before soaking it in the buttermilk for five minutes. Add the flour to a separate bowl.

Once the chicken has soaked, remove it from the buttermilk and coat each piece in the flour.

Heat some more oil in a frying pan and shallow fry the chicken until it’s cooked through.

Once cooked, toss it in the sauce and serve with a garnish of chopped chives and sesame seeds.

Our thanks to Sun Hee for providing this recipe. Sun Hee are specialists in Korean cuisine, their products are availble from large supermarkets or online at The Asian Cookshop.

Visit our Korean recipe section for more cooking ideas, including bibim guksu noodle bowl and homemade kimchi.