Rangitikei Chicken Recipes
Spicy Korean Chicken with Cucumber Salad
3 spring onions, roughly chopped plus 1, thinly sliced, for salad
2 garlic cloves, chopped
2 Tsp soy sauce
1/3 cup Korean hot pepper paste
2 Tsp brown sugar
2 Tsp honey
1 Tsp sesame oil
3 Tsp rice wine vinegar
500g Rangitikei Free-Range Chicken Breast
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
1 Tsp toasted sesame seeds, to serve
Select all ingredients
For the marinade, place the onions, garlic, soy, hot pepper paste, sugar, honey, oil and half the rice wine vinegar in a small food processor. Blend until combined. Season. Reserve 2 Tbsp of the marinade, to serve. Place the chicken in a large snap lock bag and pour over remaining marinade. Toss to coat and refrigerate for 20 minutes.
Meanwhile, place the cucumber, chilli, green onions and coriander in a medium bowl. Combine remaining rice wine vinegar with sugar and drizzle over vegetables, Toss to coat and set aside.
Remove chicken from marinade. Heat a lightly oiled char-grill pan over medium heat and cook chicken for 6 to 8 minutes, turning regularly, or until cooked through. Then glaze with the reserved marinade.
Serve chicken with cucumber salad and sprinkle over the sesame seeds.