Spicy Fresh Sesame Chicken
Korean barbeque has been growing in popularity for years now, and for good reason. The combination of ingredients yields sauces that are bright, sweet, spicy and tangy. Most recipes call for a grated pear of some kind, typically an Asian pear. Asian Pears are round, soft and extremely juicy. I love them but they are often difficult to find. You can substitute any pear, or even apples, and get the same result.
I’ve been stress eating comfort food for weeks now and I’m finally reaching my peak. I love mashed potatoes, mac and cheese, and pasta in all forms but I cannot live on carbs alone. This chicken is fresh, bright, a little spicy and, a little sweet. It has many of the basics of a Korean barbeque sauce including fresh pear, ginger, and gochujang. Ultimately, the result is a fast, easy, fresh recipe that beats take out and is quick enough for any night, even when we’re not in the middle of a pandemic.
Spicy Fresh Sesame Chicken
Ingredients
1 onion, chopped
4 garlic cloves,
1 jalapeno or Fresno chile
2” chunk of ginger
1 ripe pear
1/4 cup plus two tablespoons soy sauce
1/4 cup mirin
1/4 cup toasted sesame oil
2 tablespoons gochujang
2 tablespoons fish sauce
1 tablespoon honey
2lbs chicken tenders
Directions
Combine all the ingredients except the chicken tenders in a food processor or blender and process until well blended and smooth.
Toss the chicken tenders with most of the sauce, reserve a little for dipping and serving. Marinate the chicken for about 25-30 minutes.
Spray a heavy griddle with cooking spray and heat over medium-high. Working in batches, cook the chicken 4 minutes on each side or until the juices run clear.
Serve with steamed rice, remaining sauce, and toasted sesame seeds.
