KOREAN SPICY CHICKEN SAUCE RECIPES
KOREAN CHILLI, SESAME & HONEY CHICKEN RECIPE | BBC GOOD FOOD
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 1 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.9 milligram of sodium
SPICY-SWEET KOREAN BARBECUE SAUCE (SSAMJANG) RECIPE - NY…
Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements. It’s like American barbecue sauce, which makes sense, as it’s often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly. Its main ingredient, doenjang, is a slow-fermented soybean paste that is similar to Japanese miso, providing the same rich umami flavor. Any Asian food market would stock multiple brands of doenjang; one of our favorite Korean cooking teachers, Emily Kim, a.k.a. Maangchi, advises simply, "Buy the most expensive one!"
Provided by Julia Moskin
Total Time 5 minutes
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- In a bowl, combine all ingredients, adjusting the amount of chile paste to taste. Use immediately or cover and refrigerate for up to 1 week.
Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 17 grams, CarbohydrateContent 38 grams, FatContent 22 grams, FiberContent 7 grams, ProteinContent 14 grams, SaturatedFatContent 3 grams, SodiumContent 3852 milligrams, SugarContent 14 grams
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