Try Making chicken in Korean style with this easy recipe.
Ingredients2 x 350 g packs essential chicken mini breast fillets
30g fresh root ginger, finely grated
3 cloves garlic, crushed
1 tbsp light brown soft sugar
1 small ripe pear, coarsely grated
3 tbsp dark soy sauce
1 tbsp toasted sesame oil
1 tsp hot chilli powder
Method* Place the chicken in a single layer between sheets of cling film.
* Gently bash with a rolling pin until under 1cm thick. Season and mix with the remaining ingredients. Set aside for 5 minutes.
* Heat a heavy, non-stick frying pan until smoking hot.
* Add the chicken, wiping off the excess marinade, and cook in batches, turning for 4-5 minutes, until charred, piping hot and the chicken is cooked through with no pink meat.
* Remove from the heat.
* Add the marinade to the pan with 50ml water, bubble until thickened and pour over the chicken.
* Delicious served with rice and steamed greens.