Lilydale Spicy Korean Chicken with Cucumber salad
Serves 4
Preparation time 20 minutes
Cooking time 10 minutes
Serves 4 Preparation time 20 minutesCooking time 10 minutes Ingredients
- ??????? 500gm Lilydale Free Range Chicken tenderloins
- ??????? 3 green onions, roughly chopped + 1, thinly sliced, for salad
- ??????? 2 garlic cloves, roughly chopped
- ??????? 2 Tblsp cup soy sauce
- ??????? 1/3 cup Korean hot pepper paste (gochujang ???????? available at Asian grocers or substitute with 2 Tblsp chilli paste)
- ??????? 2 Tblsp brown sugar
- ??????? 2 Tblsp honey
- ??????? 1 Tblsp sesame oil
- ??????? 2 Tblsp rice wine vinegar
- ??????? 1 Tblsp sesame seeds, toasted
- ??????? 2 Lebanese cucumber, thinly sliced
- ??????? 1 long red chilli, deseeded, finely chopped
- ??????? 1 green onion, thinly sliced
- ??????? ???? cup coriander leaves, roughly chopped
- ??????? 1 tsp caster sugar
- ??????? Brown rice, butter lettuce leaves, and green onions, thinly sliced, to serve
Method
- For the marinade, place the onions, garlic, soy, hot pepper paste, sugar, honey, oil and half the rice wine vinegar in a small food processor. Blend until combined. Season. Reserve 2 Tblsp marinade, to serve. Place the chicken in a large snaplock bag and pour over remaining marinade. Toss to coat and refrigerate for 20 minutes.
- Meanwhile, place the cucumber, chilli, green onions and coriander in a medium bowl. Combine remaining rice wine vinegar with sugar and drizzle over vegetables, Toss to coat and set aside.
- Remove chicken from marinade. Heat a lightly oiled char-grill pan over medium heat and cook chicken for 6 to 8 minutes, turning regularly, or until cooked through.
- Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra green onion, if desired.
