Skip to main content

Spicy Chicken with Korean sauce


I had a look at the Korean sauces that were sitting idle in the fridge and thought what would be the outcome if I mixed them up.  I had to experiment to find out.  So, I got hold of some chicken leg, debone them, mixed in some sauces and cooked up this dish.  Family members said that they tasted somewhat like satay chicken but nodded in agreement that they were delicious :)





Recipe for Spicy Chicken with Korean sauce

Ingredients                                                                 

  • 3 chicken leg, deboned       
  • 4 pips of garlic, minced
  • 1  tsp sugar
  • 1/2  tsp salt
  • 1/2  tsp light soya sauce
  • 1/2  Tbsp honey
  • 1  Tbsp  Bulgogi sauce
  • 1.1/2  Tbsp Sunchang Ssamjang (seasoned bean paste)
  • 2.1/2  tsp lightly toasted sesame seeds
  • Sesame oil                                    
Method
  1. Cut each of the deboned chicken leg into 2 pieces.
  2. Mix in the minced garlic, sugar, salt, light soya sauce, honey, Bulgogi and Sunchang Ssamjang sauces.  Marinate for a few hours or overnight, refrigerated.
  3. Heat up a tablespoon oil in a non-stick pan, add in the chicken pieces and set aside the marinade.
  4. Pan-fry the chicken, flipping from side to side, cook till through.
  5. Take out the chicken, leave the marinade in the pan and add in the uncooked marinade.  Mix well and fine tune to taste.
  6. Return the chicken to the pan, mix in the sesame seeds and drizzle on some sesame oil.
  7. Dish out and serve with rice.




I'm linking this post to the Little Thumbs Up 'Soy Bean' event organised by Doreen from my little favourite DIY and Zoe of  Bake for Happy Kids, hosted by  Mich of  Piece of Cake.

Comments

  1. Cheah, Your chicken dish looks very delicious! Makes me drool....

    ReplyDelete
  2. I am very sure this chicken is sure to be real good and very tasty too. I love Korean food.

    ReplyDelete
    Replies
    1. Yes, it is Mel. The two sauces really combine well together.

      Delete
  3. I guess most important thing that it was delicious! It really looks so :)

    ReplyDelete
    Replies
    1. Yes, as long as the dish is delicious and well enjoyed by family members.

      Delete
  4. Wow, your creation sure looks delicious!

    ReplyDelete
    Replies
    1. Ha, ha, thanks for the compliment of 'my creation'!

      Delete
  5. Hi Cheah , Your chicken looks so yummy and delicious , just grab a piece off the post , thanks for sharing :)

    ReplyDelete
  6. Hi Cheah, such a lovely dish. So tempting.

    ReplyDelete
    Replies
    1. Try it, Kimmy. I'm sure your family will like it.

      Delete
  7. Not quite sure what bulgogi sauce is...but those chicken look totally lipsmackingly delicious!

    ReplyDelete
    Replies
    1. Bulgogi is a Korean hot marinade and it's very versatile. Yes the chicken was delicious.

      Delete
  8. Cheah, I am feeling hungry right now just looking at your Korean style chicken!

    ReplyDelete
  9. Just look at the red color of your dish , I am sure I will like this dish ..yummy !

    ReplyDelete
  10. This looks delicious! And I like the colour of this dish! Very appetizing!

    ReplyDelete
  11. What tasty looking chicken, Cheah. I just want to put my hand through the computer and grab a piece. I'm not familiar with Bulgogi sauce though. Is it a spicy sauce?

    ReplyDelete
    Replies
    1. Bulgogi sauce is a Korean sauce. There are Blulgogi sauce for pork as well as for beef. Two flavours, one is hot and spicy while the other is milder but it's still hot by my standard :)

      Delete
    2. Thank you Cheah. I will look for it the next time I go to Wegman's. Thanks again...

      Delete
  12. Hi Cheah,

    I wonder if Korean eat satay... LOL! You are very clever transform your leftover Korean ingredients into this delicious dish.

    Zoe

    ReplyDelete
  13. Your chicken makes me drool... would love to grab a piece off the screen.

    ReplyDelete
  14. G'day and YUM! TRUE!
    I could go for some of this right now too!
    Cheers! Joanne
    Viewed as part of Nancy's YBR Oct Round Up

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set