- 2 skinless, boneless chicken breasts, cut into small pieces
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon honey
- 1 tablespoon white sugar
- 1 pinch ground black pepper to taste
- Sauce:
- 1/2 cup chopped Asian pear
- 1/4 onion
- 2 jalapeno peppers, stemmed
- 3 tablespoons red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon white sugar
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1 teaspoon spicy yellow mustard
- 1 tablespoon olive oil, or to taste
- 1 green onion, sliced
- 1 teaspoon roasted sesame seeds, or to taste
- Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
- Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
- Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.
03/24/2018
recipepes.com
Bul Dak (Korean Fire Chicken), recipe
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455 calories
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