paper bag sticky Korean chicken
on sesame noodles
- 6 x 125g chicken thigh fillets, trimmed and quartered
- 2 cloves garlic, crushed
- ⅓ cup (100g) gochujang (Korean chilli paste)
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 400g fresh egg noodles
- 2 tablespoons sesame oil
- 4 green onions, thinly sliced
- 12 stalks broccolini (about 700g), trimmed and quartered
- Preheat oven to 200°C (400°F).
- Place the chicken, garlic, gochujang, honey and sesame seeds into a bowl and toss to combine. Set aside for 15 minutes to marinate.
- Blanch the noodles in boiling water for 1 minute, drain and toss with the sesame oil and green onions.
- Cut 8 x 30cm sheets of non-stick baking paper and place 4 on 2 large baking trays+.
- In the centre of each sheet, divide the broccolini and noodles. Top with the marinated chicken and remaining sauce.
- Cover with the remaining sheets of baking paper and fold the edges to enclose. Bake for 10 minutes. Carefully remove the top piece of paper and bake for a further 10 minutes or until golden and the chicken is cooked through. Serves 4
+ We used Glad to be Green® Compostable Brown Paper.
© DONNA HAY GROUP
