500g (about 1lb) chicken breast, diced into roughly 2cm (about ½”) cubes
1/3 cup gochujang chilli paste*
2 tsp chilli powder (add more or less to taste)
1 tsp sweet paprika
2 tbsp soy sauce
1 tbsp vegetable oil, plus 1 tbsp extra
¼ tsp ground pepper
1½ tbsp sugar
4 garlic cloves, finely chopped
400g (about 14 oz) mozzarella cheese, cut into 2cm (about ½” cubes)
¼ cup finely sliced spring onion (scallions)
In a large bowl, place the gochujang, chilli flakes, sweet paprika, soy sauce, 1 tablespoon of the vegetable oil, pepper, sugar and garlic in a bowl. Mix until well combined.
Add the chicken and mix until evenly coated.
Preheat the oven grill or broiler on high.
In a large oven-proof frying pan or casserole dish, heat the remaining 1 tablespoon of oil over medium-high heat. Add the chicken mixture. Stir-fry for a couple of minutes. Then add a ¼ cup of water and stir to combine. Cover with a lid and turn the heat to low. Cook for about 10 minutes, stirring every so often, until the chicken is just cooked. Remove the lid and top the chicken with the mozzarella. Place under the oven grill/broiler and cook until cheese is melted and golden. Sprinkle with spring onion and serve.
Notes:
– Gochujang is a fermented chilli paste from Korea. Find it in the Asian aisle at some major supermarkets or from an Asian grocer.
– You could serve this with rice and/or steamed Asian greens.
