Cheesy Fire Chicken (chijeu buldak)

4-6
Servings
10m
Prep Time
15-20m
Cook Time
25m
Ready In


"From our daily newspaper The West Australian. Times are estimated. The poster warns this is extremely spicy and hot."

Original recipe yields 4-6 servings
OK
  • FOR MARINADE

Nutritional

  • Serving Size: 1 (274.1 g)
  • Calories 1344.7
  • Total Fat - 128.2 g
  • Saturated Fat - 69.5 g
  • Cholesterol - 324.6 mg
  • Sodium - 1910.7 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 10.7 g
  • Protein - 29.4 g
  • Calcium - 643 mg
  • Iron - 1.2 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

To make the marinade, combine all the ingredients in a bowl and mix well and then add the chicken to the marinade and mix until the meat is completely coated and then cover and leave to marinate in the refrigerator for a least 1 hour.

Step 2

Heat the vegetable oil in a large non-stick frying pan or wok over high heat and add the chicken and stir fry for 5 minutes and then add 60ml (1/4 cup) water, reduce heat to medium and simmer, covered for another 5 minutes.

Step 3

Remove the lid and increase the heat to medium-high. stirring continuously until the sauce has reduced and thickened about 2 to 3 minutes.

Step 4

Heat your grill/broiler setting of your oven to high.

Step 5

Sprinkle half the cheese over the bottom of a heavy cast-iron pan, then arrange the chicken on top and then scatter the remaining cheese over the chicken and place the pan on the top rack of the oven and grill for 5 minutes or until the top begins to brown and blister.

Step 6

Remove from the oven and garnish with the spring onion and tear the lettuce into leaves and use them to wrap up the chicken like san choy bao.

Tips & Variations


No special items needed.

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