Simple Korean chili chicken

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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.

Korean chili chicken (FODMAP friendly, gluten free)

Recipe is as follow:

(To share)

Ingredients

  • 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

Method

Marinate the chicken with all ingredients for 15 minutes (overnight if you prefer). Cook the chicken pieces on a hot griddle until cooked.

 

Korean pepper powder
Korean pepper powder

 

 

 

 

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