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 . 

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. 

Aisling Signature
Celementine Chicken Aisling Larkin newstalk six o clock show

Sticky Korean-Inspired Clementine Chicken

Print Pin Rate
Main Course
orange chicken
Slow cooker
Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 4


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating