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.

Korean Sriracha and Cider Chicken with Toasted Walnuts

// 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.

Shop List:

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

20g walnuts



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Korean Apple Bulgogi

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:






10 mins


Total Time:

40 mins



2 Medium

Cooking Equipment Needed: 1 Pot with Lid

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