Steamed Gochujang Chicken Breast Recipe
Gentle cooking is often associated with slow cooking, but this simply steamed gochujang chicken breast in Korean chilli paste cooks in less than 20 minutes and tastes sublime.
Servings 2 Servings
Calories 292kcal
Ingredients
- 2 Skinless Chicken Breasts
- 50 g Gochujang Paste 3 tablespoon
- 10 g Honey ½ tablespoon
- 1 tablespoon Fish Sauce
- ½ teaspoon Ginger powder
- 30 g Ginger 1 thumb-sized piece
- 4 Garlic Cloves
Instructions
- Mix together the gochujang paste, honey, fish sauce and ginger powder in a flat bowl.
- Trim the chicken breasts of any sinew and add the chicken breasts to the gochujang sauce. Make sure you dry them well first, then set them aside to marinate.
- Roughly chop the ginger (don't bother peeling it) and bash it with a knife to break it up a little.
- Bash the garlic with the side of a knife to get the oils flowing (again, don't bother peeling it).
- Add some water to the base of a pan, and throw in the garlic and ginger and bring it to a boil with a lid on the pan.
- Place the chicken breasts on some grease-proof paper and cut around the paper with some scissors so that it is around 1cm (½") larger than the breast.
- Add the chicken breasts, followed by a lid and cook for 12-15 minutes or until the internal temperature of the chicken reaches 70°C or 158°F.
- Carefully remove and allow to rest for 5-7 minutes; the temperature will continue to rise to over 73°C or 165°F during the resting period.
You can leave them to marinate for up to 4 hours or cook them immediately if you wish.
The amount of water needed will depend on the type of steamer basket you are using. You must ensure that it does not come up higher than the base of the basket.
If you are using a saucepan with a glass or metal lid, wrapping some kitchen paper around the lid will stop water droplets from falling on the chicken breast.
Nutrition
Serving: 1 | Calories: 292kcal | Protein: 55g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 149mg | Sodium: 836mg
