Barbecued chicken

Barbecued chicken

Chicken bulgogi

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine
1/2 lemon, juiced
1 tablespoon brown sugar
1 spring onion, finely chopped
2 garlic cloves, minced
2.5cm ginger, minced
1 teaspoons sesame seeds
large pinch freshly ground black pepper
400g skinless, boneless chicken thighs, halved
1 spring onion, finely chopped, to serve
2 cos lettuces, leaves picked, to serve

Method

  1. Mix together the soy sauce, sesame oil, rice wine, lemon juice, sugar, spring onion, garlic, ginger, sesame seeds and black pepper in a large bowl. Add the chicken and mix well. Cover and refrigerate for 2 hours, or preferably overnight.
  2. Heat a griddle pan until smoking, then add the chicken pieces in a single layer. You may need to do this in two batches, depending on the size of your griddle. Cook for 5–6 minutes on each side, until cooked through, then transfer to a plate.
  3. Tip the remaining marinade into a small saucepan, and bubble down for 5 minutes until reduced. Brush this mixture over the chicken as it cooks. Serve the chicken hot, scattered with the spring onion, and lettuce leaves.
Tags:
Korean
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