Korean Style Barbeque Chicken

KOREAN STYLE BARBEQUE CHICKEN

Here is my take on Bulgogi (a healthier version).

Ingredients:

1 lb. chicken breast, thin sliced

1 cup light soy sauce

½ cup Mango pulp or juice (you can use Pear juice as most recipes call for)

1 tsp. minced garlic

1 tsp. minced ginger

1 tbsp. sugar

1 tbsp. Mirin (Japanese sweet vinegar)

1 tbsp. rice vinegar

1 tbsp. chili paste (or chili sauce)

1 small red onion, thinly sliced

2 hot chilies (e.g. Thai), thinly sliced (more if you crave heat and pain!)

1 bell pepper, cut into bite size pieces

1 tsp. kosher salt

½ tsp. fresh ground pepper

1 tsp. sesame oil

Non-stick cooking spray

Method:

Mix all the marinade ingredients till the sugar and salt dissolve. Place the chicken, onions, chilies and bell pepper in a bowl and pour the marinade over the top. Mix well to coat, and let sit for 30 minutes.

Heat the grill to high (400* F). Place a grill pan or tray on the grill and oil with a non-stick cooking spray. Grill the meat and veggies on high for about 5 minutes, turning frequently and basting with the remaining marinade.

Serve with warm rice and kimchee.

Goes well with cold sake or a fruity white wine.