Spicy Korean Chicken with Cucumber Salad Recipe | myfoodbook | Lilydale Tenderloin recipe

Name: Spicy Korean Chicken with Cucumber Salad Recipe | myfoodbook | Lilydale Tenderloin recipe
Ingredients: 500gm Lilydale Free Range Chicken tenderloins; 3 green onions, roughly chopped + 1, thinly sliced, for salad; 2 garlic cloves, roughly chopped; 2 tblsp soy sauce; 1/3 cup Korean hot pepper paste (gochujang - available at Asian grocers or substitute with 2 tblsp chilli paste); 2 tblsp brown sugar; 2 tblsp honey; 1 tblsp sesame oil; 2 tblsp rice wine vinegar; 1 tblsp sesame seeds, toasted; 2 Lebanese cucumber, thinly sliced; 1 long red chilli, deseeded, finely chopped; 1 green onion, thinly sliced; 1/4 cup coriander leaves, roughly chopped; 1 tsp caster sugar; Brown rice, butter lettuce leaves, and green onions, thinly sliced, to serve

myfoodbook.com.au

This Spicy Korean Chicken with Cucumber Salad balances heat with freshness. Chicken is marinated in a blended mix of onion, garlic, soy, gochujang, honey and vinegar, then char-grilled until sticky...

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Ingredients

500gm Lilydale Free Range Chicken tenderloins
3 green onions, roughly chopped + 1, thinly sliced, for salad
2 garlic cloves, roughly chopped
2 tblsp soy sauce
1/3 cup Korean hot pepper paste (gochujang - available at Asian grocers or substitute with 2 tblsp chilli paste)
2 tblsp brown sugar
2 tblsp honey
1 tblsp sesame oil
2 tblsp rice wine vinegar
1 tblsp sesame seeds, toasted
2 Lebanese cucumber, thinly sliced
1 long red chilli, deseeded, finely chopped
1 green onion, thinly sliced
1/4 cup coriander leaves, roughly chopped
1 tsp caster sugar
Brown rice, butter lettuce leaves, and green onions, thinly sliced, to serve