Take Korean chicken barbecue a notch higher by turning it into a sizzling dish. Serve with steamed rice, kimchi, and your favorite drink to round out your meal.
Serves 3 to 4 Prep Time 10 minutes
Cooking Time 10 minutes
INGREDIENT
FOR THE MARINADE
1/4 cup sake or rice wine
1/8 cup soy sauce
2 tablespoons Korean chili paste (gochujang)
2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon sesame oil
1/2 kilo boneless chicken thighs or breasts, sliced into 1-inch-thick strips
2 tablespoons vegetable oil, divided
toasted sesame seeds or chopped green onions, for garnish (optional)
steamed rice and kimchi, to serve (optional)
HOW TO COOK SIZZLING KOREAN CHICKEN BARBECUE
1. Make the marinade: Mix all ingredients in a saucepan. Simmer over low heat until sugar dissolves. Set aside to cool completely.
2. Marinate the chicken in the cooled marinade, covered and refrigerated, for at least 30 minutes or overnight.
3. Heat 11/2 tablespoons oil in a cast iron or heavy-bottomed frying pan. Pan-fry chicken in batches until thoroughly cooked.
4. When ready to serve, heat remaining oil in a sizzling plate. When plate is smoking, add chicken pieces and turn the heat off. Sprinkle chicken with toasted sesame seeds or chopped green onions, if using. Serve with steamed rice and kimchi, if desired.
