Korean Sriracha and Cider Chicken with Toasted Walnuts
Seared chicken cooked in a fusion of Korean sesame ginger, sriracha chilli and the fruity mellow sweetness of cider, topped with toasted walnuts for nutty aroma and crunch.
// Get ready to cook:
1. Heat pot to medium-high heat. Add 1 Tbsp oil then chicken. Leave to sear for 1 min without moving then turn over. Leave to sear for a further 1 min. Then flip over every 30sec until golden all over (about 3-4 mins).
2. Add Korean Apple Bulgogi, cider and sriracha; mix well. Bring to boil then lower heat to simmer; cover and cook for 15 mins. Then uncover and cook for a further 15-20 mins until sauce is sticky.
3. In the meantime, place the walnuts in a bowl. Drizzle 1 tsp of oil and mix well. Place in the microwave and heat at high heat for 2 mins then in 30s intervals thereafter, stirring each time, for a further 2 mins. Once toasted, leave to cool then roughly chop.
4. Plate up chicken, spoon over sauce and top with crushed walnuts. Serve immediately with rice and steamed vegetables.
4 Tbsp (60g) Korean Apple Bulgogi
2 Chicken Breasts
200ml cider (we used Magners for St Paddy’s but you can use any brand)
15g sriracha chilli sauce
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Korean Apple Bulgogi
Our Korean Bulgogi takes us to Seoul’s gogi-jib barbecue houses and the unique Korean cooking culture of gogi-gui i.e. the grilling of meats over charcoal grills which are built into the dining tables. It is inspired by one of the best loved gogi-gui dishes, bulgogi (meaning “fire meat”), comprising thinly sliced beef marinated in a special Korean marinade then char-grilled to perfection!
About this dish:
Cooking Equipment Needed: 1 Pot with Lid