Pictorial: Dakgochujangbokum!

Panfried chicken in hot chili sauce with potstickers.

main ingredients:

1 X whole chicken breast (2 halves)
1 X ginger (thumb-sized)
3 X garlic cloves (mushed)
3 X ice lettuce leaf (optional)
3 X green onions (sliced)
1 CUPS chicken stock
2 TBSP soy sauce
1 TBSP sugar
2 TBSP gochujang
2 TBSP chili flakes
2 TBSP roasted sesame
1 TBSP seasame oil (from roasted sesame)

sidedish ingredients:

5 X mandu (store bought)
1/2 CUP water
2 TBSP soy sauce
1 TBSP rice wine vinegar
1 TSP chopped green onion

slice the chicken and marinate with the sugar for at least 30 min



add gochujang, soy sauce, chili flakes and seasame oil,
then prep garlic, ginger and the chicken stock



heat pan and simmer chicken stock, grate ginger and garlic into it



add marinated chicken and let it bubble away on medium heat



evaporate nearly all the liquid, almost no need to stir



in the meantime grab some mandus from the freezer



place in small pan and crank up the heat to high, the frozen mandus will defrost a little



add some water to the heated pan, the liquid should start to steam right away



cover the pan and steam them, this will take only a few moments



when all the liquid evaporated, deglaze the pan with another small sip of water,
it will help to give the mandus some color and it will loose 'em up, no need to
cover this time



serve the chicken on a bed of ice lettuce topped with some roasted sesame
... and the potsticker with some soysauce+vinegar for dipping




It's especially tasty to fiddle some chicken into a lettuce leaf and to eat it as a mini wrapper.