Fire Chicken Cutlet with Cheese
Recipes
1 min read
Ingredients
| 4 | nos | Chicken Thigh Boneless |
|---|---|---|
| 10 | gr | Garlic (Grated) |
| 10 | gr | Ginger (Grated) |
| 250 | gr | Sprite |
| 100 | gr | Chicken Stock |
| 100 | gr | Gochujang |
| 30 | gr | Soy Sauce |
| 30 | gr | Chili Flakes |
| 20 | gr | Sesame Oil |
| 10 | gr | Corn Syrup |
| Salt (Season) | ||
| 240 | gr | Anchor Extra Stretch+ Mozzarella |
Method
- Lightly season with some salt.
- In a pot, heat some oil, fry garlic and ginger until fragrant.
- Add sprite, chicken stock, gochujang, soy sauce, chili flakes, sesame oil, garlic and corn syrup.
- Reduce sauce until it can coat the back of a spoon.
- Let sauce cool and marinate chicken for at least 4 hours.
- Prepare a baking tray with silicon paper, distribute chicken evenly.
- Grill chicken at 200°C until core temperature reach 70°C.
- Sprinkle Anchor Extra Stretch+ Mozzarella cheese over one serving of Fire Chicken Bits.
- Bake at 230°C until cheese melts.
- Serve hot.
