I love Korean food…the garlicky mild heat with the occasional hint of sesame oil is oh so delicious. I’ve had a few Korean boyfriends and while those relationships are long gone, an appreciation for the food remains. I love that a lot of the meats are made to be grilled (or baked in my case) so it matches well with our healthier living lifestyle.
I found a Korean grocery in Singapore and decided to try my hand at making Korean style chicken. I adapted this recipe from Closet Cooking. I don’t have any great knives yet to cut up fresh pineapple so I selected mangoes since they’re so prevalent here. It was totally worth it! The meat was tender, flavorful, and slightly sweet. I’m not always a fan of fruit with meat, but this balanced really well (Korean meats are usually marinaded with apples or pear by the way so this is a tropical twist).
Korean Sweet and spicy chicken with mango
- 1 pound chicken breast cut into 1″ strips (tenderloins are very convenient and there’s no cutting!)
- 1/2 cup gochujang (hot pepper bean paste – check a Korean grocery store)
- 5 cloves garlic (grated)
- 1 inch ginger (grated)
- 1 small onion (sliced)
- 1 cup mango and juice
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine or mirin
1. Mix everything in a freezer bag and marinate for an hour.
2. Grill or bake chicken (I put it in for 375 degrees for 20-25 minutes) until cooked through.
Thanks for always entering my contests and being such a huge supporter dear (catch up next month?) Please e-mail me at cncliving @ gmail.com with your choice from Kristin’s shop!