The Korean name for this dish is buldak, which literally translates to "fire chicken". Usually served topped with bubbling mozzarella, using blue cheese instead plays off its savouriness with the hot and sweet sauce similarly to how buffalo wings in the USA are served with a blue cheese dip.
- 1 kg chicken thigh fillets
- 1 tbsp vegetable oil
- 200 g blue cheese
- To serve, thinly sliced spring onion, Korean or Japanese mayonnaise, sesame leaves (Korean perilla) and pickled daikon
Fire chicken sauce
- 1 tbsp sugar
- 2 tbsp Korean chilli powder (mild or hot, as you prefer)
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chilli paste)
- 2 tbsp honey or mul yut (Korean malt syrup)
- 2 tbsp soy sauce
- 3 garlic cloves, peeled
- 2 cm piece ginger
- ½ large nashi pear, peeled and finely grated or pureed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Trim the fat from the chicken thighs and cut into 5 cm pieces.
2. For the fire chicken sauce, place all the ingredients in a bowl and stir to combine.
3. Preheat the grill function on your oven.
4. Heat an ovenproof frying pan over high heat and add the vegetable oil. Fry the chicken, in batches until lightly browned, then return all the chicken back to the pan and cover with the fire chicken sauce. Cover the pan, reduce the heat to low and cook for 5 minutes, then remove the lid and crumble over the blue cheese. Place under the grill and cook for about 5 minutes until the cheese is melted and bubbling. Scatter with spring onions and serve with mayonnaise, perilla leaves and pickled daikon.
Adam Liaw visits bushfire-affected communities and creates dishes using their local produce in Adam Liaw's Road Trip for Good.