Creamy Korean Chicken
Directions
- 1Season 4 chicken breasts with smoked paprika, garlic powder, salt, and white pepper.
- 2Spray a bit of oil, preferably sesame oil, onto the chicken to help the seasoning stick and add flavor.
- 3Place the chicken into the slow cooker.
- 4Add 2 tbsp gochujang, 120g light cream cheese, 2 large cloves grated garlic, about half the amount of grated ginger, the juice of a lime, 2 tbsp honey, 2 tbsp dark soy sauce, and 50-75ml stock to the slow cooker.
- 5Cook on high for 3 hours, or on low for up to around 6 hours.
- 6Once cooked, shred the chicken and mix it into the remaining liquid to soak it all up.
- 7If the liquid is too much or too runny, add some cornflour to thicken slightly.
- 8Sprinkle over some spring onions and sesame seeds to serve.
Ingredients
- 4 chicken breasts
- smoked paprika
- garlic powder
- salt
- white pepper
- oil
- 2 tbsp gochujang
- 120 g light cream cheese
- 2 large cloves grated garlic
- 0.5 grated ginger
- 1 lime juice
- 2 tbsp honey
- 2 tbsp dark soy sauce
- 50 ml stock
- 75 ml stock
- cornflour
- spring onions
- sesame seeds
Equipment
slow cooker
Tips
- Use sesame oil for extra flavor.
- Use dark soy sauce as it's less salty.
- If using a stock cube, opt for a reduced salt option.
- If the liquid is too runny, add cornflour to thicken.
- Cook on high for 3 hours or on low for up to 6 hours.
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