This Korean Bites leans on soy and sesame to do the heavy lifting. We roast the Chicken Breast for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the gochugaru and the rest of the soy and sesame flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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