Korean Spicy Chicken Recipe

🧂 Ingredients

• 600 g boneless skinless chicken thighs

  1.3 lbs. cut into medium pieces
• 1/4 teaspoon salt
• 2 teaspoons coconut oil
• 1/2 small red onion

  roughly diced
• 2 cm long fresh ginger root

  peeled and roughly diced (about 1 tablespoon grated)
• 2 cloves garlic

  peeled and roughly diced
• 1 tablespoon fish sauce
• 3 tablespoons Tamari

  or coconut aminos
• 1 teaspoon sesame oil
• 2 tablespoons honey
• 1 tablespoon mirin

  or rice wine vinegar (optional)
• 3 teaspoons Korean red powder
• 1 tablespoon tomato paste
• 4 tablespoons water
• 1 tablespoon lemon juice
• 2 tablespoons sesame seeds
• Chopped spring onions/scallions

Instructions

• 1 Season the chicken with a little sea salt and set aside.
• 2 Add the sauce ingredients to a blender or a food processor. Blend together until
  fairly smooth, then scrape into a small saucepan. If you don’t have a blender,
  grate the onion, ginger and garlic and mix well with the rest of the
  ingredients.
• 3 Add the sesame seeds to a clean frying pan. Heat over medium heat. Toast for a
  minute or two, stirring frequently until the seeds brown slightly. Remove to a
  bowl.
• 4 Heat a dollop of coconut oil in a large skillet. Add the chicken pieces and cook
  over medium-high heat for 5 minutes on each side.
• 5 In the meantime, place the pot with the sauce over medium heat. Bring to simmer
  and cook for about 2 minutes, stirring frequently. This will thicken the sauce
  and cook some of the ingredients such as onion, garlic and ginger, making those
  flavours more subtle.
• 6 Once the chicken has cooked on each side, add the sauce over the top and stir
  through. Cook together for 2-3 minutes, stirring a few times. The sauce will
  caramelise and get even more sticky. Finally, sprinkle with some of the sesame
  seeds and stir through. Then top with green onion and the rest of the sesame
  seeds.
• 7 Serve with cauliflower rice or white rice if you wish and some greens.

Nutrition Info