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Sesame Chilli Chicken     HT  MC  Korean  60mins plus marinating

Korean Name: Dak Chochu Jang Boekum

Serves 4     Hot Poultry Main Course Dairy Free Eggless Korea Asia Asian

3 Large Chicken Joints, skinned
3 tbsp Sugar
1 tbsp freshly chopped Garlic
1 Spring Onion, chopped
1 tbsp Freshly chopped Root Ginger
2 tbsp Soy Sauce
3 tbsp Chilli Paste
2 tbsp Toasted Sesame Oil
1 tbsp toasted sesame seeds
120ml/4fl.oz. Water


1. Cut each chicken joint into 3 or 4 pieces and place in a large mixing bowl together with the sugar. Mix well and set aside for 1 hour.

2. Add the remaining ingredients apart from the water to the chicken, mix well and marinate for a further hour.

3. After the marinating time, place the water into a large saucepan and bring to a boil.

4. Add the chicken together with its marinade, mix well then cover and simmer over a low heat for 30-40 minutes, stirring from time to time, until the chicken is cooked through and most of the liquid has evaporated.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Korean  Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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