Chicken Bulgogi

Ingredients for 4 servings:

• 10 tbsp soy sauce
• 6 tbsp rice vinegar
• 3 tbsp fish sauce
• 2 tbsp sesame oil
• 1 tsp chili paste, red
• 3 tbsp brown sugar
• 3 tbsp honey
• 5 garlic cloves
• 2 tsp ginger
• 1 kg chicken breast
• 3 carrots
• 4 onions, red
• 1 bunch of spring onions
• fried onions
• sesame
• jasmine rice
• starch flour

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Korean

Cut the chicken into slices approximately 3-4 mm thick. For the marinade, press the garlic and cut the ginger into the smallest possible pieces. Mix all of the marinade ingredients together until smooth and pour over the chicken. Let it sit in the refrigerator for at least 1-2 hours; overnight is even better. Cut the carrots into thin slices and fry them in a pan with a little sugar. Cut the onions into very large pieces, e.g., quarter them, and sauté them with sugar. Toast the sesame seeds and set aside. Place the chicken in a coarse sieve, catching the marinade. The chicken needs to be as dry as possible before frying to achieve a roasted aroma. Briefly fry the chicken in 2-3 batches over high heat. Do not fry all at once, as otherwise a lot of juice will run out and the chicken will not cook properly and will not brown. Add the marinade, carrots, and onions, and simmer for 15-20 minutes. Dissolve 1 teaspoon of starch in water and add to taste. Season to taste with soy sauce, fish sauce, and rice vinegar. I usually find about 50-100 ml is enough to make a little more sauce. Serve the bulgogi with rice. Garnish with toasted sesame seeds, spring onions, and fried onions. Tip: It tastes even better the second day.