Calorie-Wise: Spicy Buldak Fire Chicken
with Sweet Pepper & Sautéed Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Pssst, want a hot tip? It’s called buldak chicken, and you heard it here first. The meaning in Korean is fire chicken, and the heat is packed into a mixture of potent gochujang paste, soy sauce and sweet pepper that’s spooned over the meat as it cooks. Less expected and even more delicious is the cheese factor, in the form of grated mozzarella, which comes in to soothe the spiciness with a final broil. Sautéed Asian greens offer more contrast on the side.
We will send you:
- 2 Chicken breasts
- 1 Sweet pepper
- 225g Asian greens (yu choy or gai lan)
- 15ml Soy sauce (low sodium)
- 15ml Gochujang
- 60g Grated mozzarella
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Large oven-safe pan
Large pan
Whisk
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
5 g
Sodium
1480 mg
Total Carb
16 g
Sugars
8 g
Protein
51 g
Fibre
4 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and pepper. In a large, oven-safe pan, heat a thin layer of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Sauté the yu choy
Meanwhile, remove the bottom ½ inch of the yu choy stems; halve crosswise. In a second large pan, heat a drizzle of oil on medium-high. Add the yu choy and sauté, 2 to 3 min., until slightly browned; season with the remaining spices and S&P. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 1 to 2 min., until softened.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. In a small bowl, whisk the gochujang, soy sauce and 3 tbsp water (double for 4 portions).
Start the fire chicken
Preheat the oven to broil. In the reserved pan, heat a drizzle of oil on medium. Add the sweet pepper and sauté, scraping up any browned bits, 2 to 3 min., until softened. Add the gochujang mixture and cook, stirring occasionally, 2 to 3 min., until the sauce has thickened. Return the chicken and cook, spooning the sauce over, 1 to 2 min., until coated.
Finish the fire chicken
Top the chicken with the cheese. Transfer to the oven and broil, 1 to 2 min., until the cheese is melted and beginning to brown.
Plate your dish
Divide the fire chicken (slice beforehand if desired) and yu choy between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
