Chilli Rating

Mild

No Chilli

Chilli Rating

Medium

Chilli Rating

Hot

Vegan

Serves

Serving Suggestion:

Garnish and serve with dip.

Ingredients

Chicken:

500g boneless skinless chicken thigh fillets, diced into bite sized pieces

100g Korean Bulgogi

175g corn starch

2 chopped spring onions to garnish

Dip:

100g Korean Bulgogi

50g sriracha or sweet chilli sauce

50g orange juice

Method

1. In a large bowl, combine chicken with Korean Bulgogi; leave to marinate overnight in the chiller or for at least 30mins.

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2. Coat marinated chicken evenly with cornstarch; deep fry until cooked. Place on a wire rack to drain excess oil.

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3. For dip, place ingredients in a pan; mix well and heat over medium heat until sauce thickens.

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4. Garnish and serve with dip

Recipes using Korean Bulgogi Paste

all Recipes

Aubergine Stir Fry

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Korean Sesame Noodles

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Marinated Bulgogi Beef

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BBQ Beef Bulgogi

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Melted Cheese Quesadillas

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Watermelon Mint Salad

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Korean Fire Sauce Paneer

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Korean Popcorn Chicken

Ingredients

Method

NORTH AFRICANSPICE PASTe

Recipes using Korean Bulgogi Paste

Aubergine Stir Fry

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Korean Sesame Noodles

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Marinated Bulgogi Beef

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BBQ Beef Bulgogi

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Melted Cheese Quesadillas

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Watermelon Mint Salad

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Korean Fire Sauce Paneer

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