Sunday, September 24, 2006
Korean Spicy Chicken
Ingredients (serves 6)
3 large boneless chicken legs, sliced
1 brown-skinned onion, sliced
4 garlic cloves, finely chopped
3 tbsp sugar
2 tbsp light soy sauce
2 heaped tbsp go chu jang (Korean hot chilli paste)*
2 tbsp sesame oil
1. Mix all ingredients together thoroughly. Marinate overnight in the fridge.
2. Heat a wok till very hot. Lightly coat with a thin layer of oil. (Omit the oil if using a non-stick pan). Stir-fry the chicken till cooked.
3. Garnish with spring onion sections and white sesame seeds.
*Add more chilli paste if you prefer.
Credit : Aromacookery