Ep. 2 | Korean & Indian Fusion Chicken

Korean Tandoori Chicken Bulgogi & Kimchi Rice

Ingredients:

For the marinade:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup plain Greek yogurt
• 1/4 cup gochujang (Korean red pepper paste)
• 1 tablespoon tandoori masala
• 1 tablespoon ginger-garlic paste
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

For the bulgogi sauce:

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup mirin
• 1 tablespoon sesame oil
• 1 tablespoon ginger-garlic paste
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon rice vinegar

For the Kimchi Rice:

• 1 cup basmati rice
• 1 cup water
• 1 cup chicken or vegetable broth
• 1 tablespoon soy sauce
• 2 tablespoons kimchi juice
• 1/2 cup chopped kimchi
• 1 tablespoon sesame oil

For the garnish:

• 1/4 cup chopped fresh cilantro
• 1 tablespoon toasted sesame seeds

Instructions:

1. In a large bowl, combine the plain Greek yogurt, gochujang, tandoori masala, ginger-garlic paste, honey, soy sauce, and sesame oil to make the marinade. Add the chicken pieces and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Rinse the basmati rice several times until the water runs clear. In a pot, combine the rice, water, chicken or vegetable broth, soy sauce, and kimchi juice. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
3. In a small saucepan, whisk together the soy sauce, brown sugar, mirin, sesame oil, ginger-garlic paste, gochujang, and rice vinegar to make the bulgogi sauce. Cook over medium heat until the sauce thickens, about 5-7 minutes. Remove from heat and set aside.
4. Heat a grill pan over medium-high heat. Add the marinated chicken pieces to the pan and grill until cooked through, about 8-10 minutes.
5. Once the chicken is cooked, transfer it to a large bowl. Pour the bulgogi sauce over the chicken and toss to coat.
6. In a separate pan, heat sesame oil over medium heat. Add the chopped kimchi and sauté for 2-3 minutes until heated through.
7. Add the cooked rice to the pan with sautéed kimchi. Stir in sesame oil and soy sauce. Cook for an additional 2-3 minutes, allowing the flavors to combine.
8. Serve the bulgogi chicken over the kimchi rice. Garnish with chopped cilantro and toasted sesame seeds.

Enjoy your delicious fusion meal!