Introducing AnOther Dish, a new series of recipes and interviews with chefs in London.

Recipe by Hyun Sang Ko. Written by Jae Ko.

닭볶음 Dak Bokkeum Pan Fried Chicken

Serves two to three. Recommended with short grain rice, that kimchi too ygm. Need that.

Ingredients

Chicken thigh skin-on boneless 500g
Soy sauce 30g
Sugar 25g
Minced garlic 10g
Minced ginger 2g
Gochugaru – Korean chilli flake 10g
Sesame oil 3g
Vegetable oil 10g
Black pepper 2 pinches
Onion 200g
Spring onion 30g

Method

1. Dice chicken thighs.
2. Cut onions and spring onions to preference. Dicing gives it more of a bite. Slicing allows them to melt into the sauce.
3. Mix all ingredients together.
4. Pan fry on medium-high heat for ten minutes or until chicken is fully cooked.
5. No need for water. This will be released from the ingredients.
6. Don’t reduce the sauce too much. Need that good good.
7. We tend to pop the leftover sauce on the stove and stir fry with rice. Peng.

Miga in London is available to book now.