How about some Korean dish for a change, one of my family members asked. Yes, why not, but first I've got to rummage through my fridge to see what are the Korean sauces still available. Found some Bulgogi sauce and with some chicken wings just bought from the wet market, I cooked this simple yet delicious Chicken Bulgogi.
These drummets were indeed flavourful and paired well with white rice.
Recipe for Chicken Bulgogi ~ 韩式炒鸡柳
- 700 gm chicken drummets
- 2.1/2 Tbsp Bulgogi sauce
- 1 Tbsp Ssamjang sauce
- 1 Tbsp brown sugar
- 4 pips garlic, chopped
- 3 onions, sliced
- sesame seeds lightly toaste
- sesame oil to drizzle
- seasalt to taste
- Marinate the chicken with the sauces, sugar, choipped garlic and onion slices for a few hours or preferably overnight.
- Place the marinated chicken in a non-stick wok, add some water and cook till tender.
- Fine tune to taste.
- Drizzle on some sesame oil and sprinkle on some sesame seeds.
- Serve immediately.