Korean Sticky Chicken

JJS_9070

Ingredients:

1 kg  chicken braai pack of drumsticks and thighs
2 Tsp garlic ginger paste

Sticky Sauce:

2 Tsp sesame oil
1 Tbs finely grated ginger and garlic
2 Tbs honey
2 Tbs dark soy sauce
1 Tbs fish sauce
2 Tbs Korean Chilli paste (gochujang)
100ml water

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Recipe:

Rub the chicken pieces in the garlic-ginger paste, drizzle with a bit of olive oil and sprinkle with salt. Grill chicken in the oven at 180C until golden on both sides. While the chicken is on the oven, add all the sticky sauce ingredients into a sauce pan and let it reduce over medium heat.
Once the chicken is done, brush all the sticky sauce on both sides of the chicken. Return  the chicken to the oven and grill for another 15 minutes on both sides. During this time you must keep an eye on the chicken so it doesn’t burn!!!

Sprinkle with sesame seeds, serve with sticky rice or Jasmin rice, some steamed broccoli and asian slaw or kimchi.

 

 

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Korean Pancakes for Lunch (Pajeon)

JJS_8103

Sometimes a simple sandwich just wouldn’t do and thats when you need some of these Korean Pancakes. Loaded with fresh crunchy veggies and made with chickpea flour, makes these a pretty healthy lunch.
I added mungbeans, yellow pepper and courgettes to mine but the possibilities are endless and a good way of using those last lost veggies before they go to waist. Enjoy with  black Rooibos tea with a few slices of fresh ginger.

Ingredients

1 cup chickpea flour
1/2 cup water
1 egg
1 tsp ginger garlic paste
1 tsp sesame oil
1/2 yellow pepper thinly sliced
hand full mungbeans
2 small or 1/2 a cup courgette grated
2 chopped spring onion

Dipping sauce

2 tbsp soy sauce
2 tbsp water
1 tbsp sweet chilli sauce
1 tsp sesame oil
a pinch of Korean chilli flakes (gochujang)
sesame seeds

Recipe

Grate the courgettes and sprinkle a teaspoon of salt over it and let it soak up the salt, this will draw out the water in the gourgettes. After about 10 minutes squeeze the water out with your hands.
Add the flour, water, ginger garlic paste, sesame oil and egg to a mixing bowl and whisk to combine. Add the courgettes, thinly sliced yellow pepper, chopped spring onion and mungbeans and mix with a spoon.

Make your dipping sauce by mixing all the dipping sauce ingredients and serve in a small dipping bowl.

Heat a nonstick pan on medium, add a bit of oil and spoon the mixture into the pan. You can make small individual pancakes or one big one like I did, that I cut with a pizza cutter into slices. Turn and cook on both sides until golden and crispy.

Serve hot with the dipping sauce and you could sprinkle over some spring onion and extra sesame seeds.

Happy Friday lunch and great weekend!!!