Korean Fire Chicken with Cheese
Servings Prep Time
4 45minutes
Cook Time
1 hr15 minutes
Servings Prep Time
4 45minutes
Cook Time
1 hr15 minutes
  • 1.2kg boneless chicken thighcut into 2.5 cm cubes, pat dry
  • 250g shredded mozzarella cheese
  • 100ml chicken stock
  • 1 spring onionchopped for garnish
Chicken marinade
  • 4.5tbsp Gochujang (Korean Hot Pepper Paste)
  • 3/4 cup Gochugaru (Korean Hot Pepper Flakes)
  • 120g sugar
  • 2tbsp vegetable oil
  • 1tsp ground black pepper
  • 1.5tbsp soya sauce
  • 9large garlic clovesminced
  • 3tsp gingerminced
Marinate the chicken
  1. In a frying pan, pour in chicken, hot pepper flakes, hot pepper paste, soy sauce, vegetable oil, ground black pepper, sugar, garlic, and ginger. Mix well using hands.
  2. Set aside in room temperature and let it marinate for 20 minutes. #Tip: If you are marinating the chicken for more than 20 minutes, cover it with the lid and transfer it into the chiller.
Cook the chicken on cook-top
  1. Pre-heat oven to 230°C using top heat.
  2. Pour the chicken stock onto the marinated chicken. Attach the pan handle and transfer it to the cooktop.
  3. Cover with glass lid and cook it over medium high heat for 8 minutes. Remove the lid and stir it to prevent the chicken from getting burnt.
  4. Reduce to low heat and cook for another 5 minutes, until the chicken is fully cooked through.
  5. Spread cheese over the chicken and transfer into the oven's middle tray.
  6. Remove the frying pan handle. Broil it for 7 minutes or until the cheese has fully melted, bubbled and browned.
  7. Attach the handle, remove the pan from oven.
Garnish and serve
  1. Place the pan on the dining table, garnish with spring onion. Serve immediately.