Name: Sam Wood's Spicy Korean-Style Chicken recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Cuisine: korean
Ingredients: 1 tsp extra virgin olive oil; 500 g chicken thighs; 1 brown onion roughly diced; 2 garlic cloves minced; 1 tbs ginger minced; 1/2 tsp white pepper; 1 tsp paprika; 2 red chillies finely chopped; 2 carrots peeled diced into 4cm pieces; 2 tbs apple cider vinegar; 2 tbs oyster sauce; 1 tsp tomato paste; 2 cups green cabbage roughly chopped; 600 ml vegetable stock (liquid); 1 pinch salt and pepper *to taste; 1 1/2 cups brown rice cooked; 4 spring onions; 1 red chilli; 1 tbs sesame seeds toasted

by 28 by Sam Wood Last updated on 01/10/2022

Inspired by the flavours of Korea, this spicy chicken bake will soon become a family favourite. - 28 by Sam Wood

Ingredients

1 tsp extra virgin olive oil
500 g chicken thighs
1 brown onion roughly diced
2 garlic cloves minced
1 tbs ginger minced
1/2 tsp white pepper
1 tsp paprika
2 red chillies finely chopped
2 carrots peeled diced into 4cm pieces
2 tbs apple cider vinegar
2 tbs oyster sauce
1 tsp tomato paste
2 cups green cabbage roughly chopped
600 ml vegetable stock (liquid)
1 pinch salt and pepper *to taste
1 1/2 cups brown rice cooked
4 spring onions
1 red chilli
1 tbs sesame seeds toasted

Method

Step 1

Preheat oven 160C fan-forced.
Step 2

Heat oil in large ovenproof cast iron or casserole dish to high heat. Add chicken and brown off on all sides. Set aside.
Step 3

Reduce heat to medium and add onion, garlic, ginger, white pepper, paprika, red chilli, a pinch of salt and carrots to the same pan as chicken. Stir until starting to soften.
Step 4

Stir through apple cider vinegar, oyster sauce and tomato paste. Cook through for 3-4 minutes.
Step 5

Add cabbage, browned chicken and stock, and bring to a boil.
Step 6

Remove from heat, cover with a lid or 1 layer of baking paper followed by foil.
Step 7

Cook for 1 hour.
Step 8

Serve chicken with brown rice, spring onions, extra chilli and toasted sesame seeds.