1kg chicken thighs, cut into bite-sized pieces
3 Tbsp light soy sauce
1 Tbsp sesame oil
2 Tbsp gochujang*
1 Tbsp honey
1 Tbsp finely grated ginger
3 garlic cloves, finely grated grated
½ cup finely chopped spring onions
finely grated zest of 1 lemon
1 tsp black sesame seeds
½ tsp chilli flakes
¼ tsp sea salt
steamed rice to serve
Preheat oven grill to medium-high. Line a baking tray with foil.
Place chicken in a large mixing bowl. Add soy sauce, sesame oil, gochujang, honey, ginger, garlic and spring onions. Mix well.
Spread chicken out onto lined baking tray. Place under hot oven grill and cook for 25 minutes, turning half way, or until cooked through. If chicken starts to char or brown too quickly, turn oven grill down.
In the meantime, mix together lemon zest, sesame seeds and salt.
Place chicken on a serving plate and sprinkle with lemon zest mixture. Serve with steamed rice.
Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocer.