Ingredients
500 g chicken thighs boneless skinless chicken pieces sliced into small strips or minced
2 spring onion / green onion, green sections only to garnish (white sections in marinade)
½ tbsp sesame seeds, to garnish
6 perilla leaves / shiso leaves, sliced into strips, sub spinach leaves, lettuce, rice or omit.
1 tbsp vegetable oil
For the marinade
1/2 onion, chopped finely
2 spring onion / green onion, white sections only, chopped finely
2 garlic, chopped finely
1 tbsp soy sauce
1 tbsp cooking rice wine / cooking sake
1 tbsp Korean hot pepper flakes / gochugaru
1 tbsp Korean hot pepper paste / gochujang, double to make it extra spicy
1 tbsp honey, sub brown sugar or maple syrup
1 tbsp cornstarch, sub all purpose flour or potato starch
1 tsp sesame oil
½ tsp ginger grated
Method
- Place the chicken pieces in a large bowl then add in your marinade ingredients (onion, spring onion, garlic, soy sauce, rice wine, gochugaru, gochujang, honey, cornstarch, sesame oil and ginger).
- Mix everything together until combined and the chicken is coated well. Pop a silicone lid over the top and place in the fridge for a minimum of 30 minutes (up to overnight).
- Cut the green portions of the spring onions in half, then slice thinly lengthways and place the strips into a small container of water. This will help curl them for your garnish. Alternatively, you can just slice them small and sprinkle over the top – it’s up to you!
- Pour the vegetable oil into a large frying pan or skillet over a medium high heat. Add in your marinated chicken and spread it right out to the edges. Allow to cook for a few minutes before flipping all the chicken pieces over. Keep frying for another few minutes, then flip again. Note: Avoiding moving the chicken around too much helps the meat cook through and the sauce to thicken. Fry for another 5 or so minutes or until the chicken is cooked through.
- To serve, place the perilla / spinach strips on the bottom of a plate and layer with the chicken. Top with your spring onion curls and a sprinkling of sesame seeds, then dig in! Alternatively, serve with lettuce and rice to make cups.
