Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/3 cup sunflower oil*
  • 4 large skinless chicken thigh fillets
  • 2 tsp brown sugar
  • 2 tsp gochugaru (a Korean spice made from dried red chillies crushed into flakes)
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp sesame seeds
  • * Measurement was missing when recipe first published. Apologies to those affected.
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Instruction

  • <p><strong>WHISK TOGETHER</strong> the garlic, soy sauce, vinegar and 1/4 cup of oil (the extra oil is for cooking the chicken.) Place the chicken fillets in this mix, cover with cling wrap and marinate for at least 30 minutes.</p> <p><strong>MAKE THE DRY SPICE MIX</strong> by combining the remaining ingredients.</p> <p><strong>DRAIN THE CHICKEN WELL.</strong> Pat the fillets dry with paper towel. Rub evenly with the dry spice mix.</p> <p><strong>COOK THE CHICKEN</strong> on a barbecue, grill pan or frying pan over a medium heat, using the remaining oil. Cook until firm to the touch, about 4 minutes each side, depending on the thickness of the fillet.</p> <p><strong>ALLOW CHICKEN TO REST</strong> before serving up with any juices from the resting plate.</p>