Pollo sticky coreano con gochujang
Pollo jugoso con una glaze coreana de gochujang: dulce, picante, salada y pegajosa. Perfecto para BBQ, con arroz, ensalada fresca o como plato central de una mesa asiatica.
Valores nutricionales
Valores aproximados por porcion.
Glaze coreana con caracter
El gochujang aporta picante, fermentacion y profundidad. Aplicalo al final para que caramelice sin quemarse y el pollo quede brillante y jugoso.
Plan de batalla
You can check off the steps you have completed.
Metodo de coccion
The Split (Safety First!)
Mix all marinade ingredients in a bowl.
Immediately divide the sauce into two parts: 2/3 for the raw chicken and 1/3 set aside in a clean container for glazing later.
Marinating
Toss the chicken in the marinade (the 2/3 part).
Let it marinate for at least 2 hours in the fridge so the flavors penetrate deep into the meat.
BBQ Setup
Prepare the BBQ for an indirect session (with heat deflector).
Bring the temperature to a stable 150C.
Indirect Grilling
Place the chicken on the grate.
Let the chicken cook gently until a core temperature of about 70C. This usually takes about 30 to 45 minutes at 150C.
The Lacquer Finish
As soon as the chicken is almost done (around 65C core), take the set-aside part (1/3) of the sauce.
Brush the chicken generously with the silicone brush.
Let the chicken sit for another 10-15 minutes so the glaze thickens and forms a beautiful glossy, sticky layer.
Serve with some sesame seeds and spring onion rings for that authentic Korean look!
Ready for Service
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