This recipe was inspired by the seasonal abundance of clementines and a longing for something deeply savour for dinner one evening.
I love this recipe… it is savoury and interesting and not too spicy. It uses two “newish” ingredients of Korean decent. I really got familiar with these and feel in love with them when I was developing, testing and preparing for the Korean Supper Club a few weeks ago.
Gochugang, which you may have heard of at this stage is a spicy, very spicy Korean paste, so a little goes a long way.
Ssamgang is a fermented soy bean paste; it doesn’t taste like much on its own, but it is what I consider a base flavour. It is that depth of savoury flavour that we crave from our food.
Neither of these ingredients are expensive, about €3-€5 each but they really pack a punch in terms of flavour. They can be ordered online and delivered from the www.asiasupermarket.ie .
I hope you love this one as much as I do.
PS, if you are in a rush, use chicken fillets and make it as a stirfry. Use 4 tbsp of soy sauce, not 6.
- 6/8 chicken thighs or 4 chicken fillets
- 6 tbsp sweet chilli sauce
- 6 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp goughgang paste
- 1 tbsp ssamgang paste
- 2 whole clementines
- 2 tbsp honey
- 2 clove garlic grated
- 2 tsp rice wine vinegar
- Optional 1.5 tsp cornflour
- To garnish
- Spring onions fresh chilli and chopped nuts or sesame seeds to garnish
- In the bowl of the slow cooker combine the sweet chilli sauce, soy sauce, honey, sesame oil, rice wine vinegar, goughgang paste, ssamgang paste, the juice and zest of the 2 clementines and the grated garlic.
- Combine everything well.
- Pop in the chicken thighs. Coat and combine.
- Turn on high and cook for 6 hours.
- When cooked, turn off the slow cooker. Remove the chicken and set aside.
- Pour the sauce into a pan and reduce down. If you reduce down too much, it can get very concentrated and overly salty. A great trick to combat that is to stir the cornflour into a little of the cold sauce and make a thick paste, then pour this in to the pan with the rest of the liquid. Allow it to simmer gently and thicken to a consistency that is sticky and rich.
- Place the chicken back in and glaze it all over. Garnish with sesame seeds, chilli and coriander.
- To serve, serve with the coconut rice and steamed edamame beans.