My first restaurant meal in Australia was a Korean BBQ at a quaint little restaurateur at the back of Potts Point, an fringe suburb of Sydney filled with eateries, bar and clubs. It was an amazing experience for me – BBQ meat with rich flavors and endless little side dishes.
Here is my simple and quick Korean chili chicken, which is marinated with Korean pepper, cooked on a griddle over a gas BBQ stove. It is really nice to eat with warm rice, or in a lettuce wrap.
Recipe is as follow:
- 600g chicken thigh fillet, roughly sliced
- 1 tbsp of medium hot Korean pepper powder (more or less to taste)
- 1 tbsp apricot jam
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp sesame seed, lightly toasted
Marinate the chicken with all ingredients for 15 minutes (overnight if you prefer). Cook the chicken pieces on a hot griddle until cooked.