Volcano Chilli Chicken

by Justin Tsang, featured in Long Day? Cook This

Published by Ebury

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Introduction

It’s in the name – this dish is not for the faint hearted! Chilli, chicken, sweetcorn are combined with melted mozzarella for the most insane cheese pulls. It’s a deadly but heavenly combo, and definitely one for a night of beer! Serve this sharing dish with bowls of steaming rice – you’ll need it as a fire blanket for your mouth!

As featured in

Long Day? Cook This

Image of Justin Tsang's Volcano Chilli Chicken — Photo by Sam A Harris

Ingredients

Serves: 2

1 tablespoon vegetable oil
6 boneless, skinless chicken thighs (cut into 2–3cm pieces)
1 green chilli (thinly sliced)
½ x 200 grams tin of sweetcorn (drained)
150 grams pre-shredded mozzarella
1 spring onion (thinly sliced)
1 sheet nori seaweed cut into thin strips (optional)
cooked Japanese short grain rice (to serve)

FOR THE SAUCE

1 tablespoon gochujang paste
4 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon soft light brown sugar
1 tablespoon clear honey
1 tablespoon chicken stock powder or 1 chicken stock cube (crumbled)
1 tablespoon light soy sauce
1 tablespoon oyster sauce
3 tablespoons mirin
½ tablespoon freshly ground black pepper
1 teaspoon sesame oil
3 garlic cloves (finely chopped)
1 centimetre piece of fresh ginger (finely chopped)
25 millilitres water

Method

Volcano Chilli Chicken is a guest recipe by Justin Tsang so we are not able to answer questions regarding this recipe

First, combine all the ingredients for the sauce in a bowl and set aside.
Heat the vegetable oil in a frying pan or wok over a high heat for about 1 minute, then add the chicken and stir fry for 3–4 minutes, or until nicely golden brown. Lower the heat to medium and pour in the sauce, then add the sliced chilli. Toss to coat and stir-fry for a further 2–3 minutes, or until the sauce has thoroughly coated and stuck to the chicken. Transfer to a small ovenproof plate or dish and sprinkle with the sweetcorn and then the mozzarella.
Preheat the grill on high. Make sure the oven shelf below the grill is as high as possible. Place the dish into the oven and cook for 3–4 minutes, or until the cheese has melted and browned in places. Remove from the oven and sprinkle with the sliced spring onion and shredded nori. Place the dish on the table and enjoy with a bowl of steaming rice (and beer, if you like).