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Korean Fire Chicken (chicken buldak)

April 2, 2017

This is an easy to make Korean dish, the original is fiery hot, I've tempered it down a bit also added my own twist with the prawn crackers.



  • 4 chicken breasts

  • 1/4 cup of korean chilli flakes Gochugaru

  • 2 tablespoons of korean hot pepper paste Gochujang

  • 2 teaspoons of soy sauce

  • 1 tablespoon of vegetable oil

  • 2 teaspoons of sesame oil

  • pinch of black pepper and salt

  • 2.5 tablespoons of honey

  • 1 tablespoon of minced garlic

  • 1 teaspoon of minced ginger

  • 250g grated mozzarella

  • 4 spring onions chopped

  • couple of handfuls of prawn crackers or nachos

  • 3 tablespoons of water.



  1. In a bowl, combine gochugaru, gochujang, soy sauce, sesame oil, black pepper, salt, honey, garlic, and ginger in a bowl.

  2. Mix into a paste.

  3. Add the chicken and mix well, set aside.

  4. Heat up a wok with vegetable oil.

  5. Place chicken into the wok. 

  6. Use water to get the last of the sauce in mixing bowl into the pan.

  7. Cover and cook over medium to medium-high heat for 10 minutes. Check to be sure not to burn the chicken.

  8. Uncover, and turn over the chicken.

  9. Reduce heat to low.

  10. Cover and allow to cook for another 5-10 minutes, or until chicken is cooked through.

  11. Pour everything into an oven proof dish I use a terracotta cazuela.

  12. Spread the prawn crackers or nachos over the top.

  13. Pre-heat the grill to high

  14. Sprinkle on the cheese over the top.

  15. Place under the grill for a few minutes until the cheese is melted and bubbly.

  16. When finished sprinkle on the chopped spring onions.