Korean Fire Chicken with Molten Melted Cheese
Get ready to cook
1. Lightly season chicken breasts. Heat some cooking oil in a large pan to medium-high heat; sear the chicken breasts on both sides to brown.
2. Pre-heat fan oven to 180°C. Place chicken on a baking tray lined with parchment paper and top each breast with 2-3 tablespoons Panggang Paste and ½ teaspoon chilli flakes. Bake for 25-30 minutes.
3. Remove from oven and top each breast with cheese; bake for a further 5-10 minutes until cheese has melted and is golden. Garnish and serve.
400g Panggang Paste
Optional: 5 teaspoons dried chilli flakes
10 chicken breasts
400g mozzarella cheese
Salt and Pepper
3 spring onions, chopped to garnish