The spicy sauce in this recipe uses Korean red pepper but you can use another type of mild red chilli powder. Make sure it’s mild! Otherwise, reduce the amount to 1-2 teaspoons.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 600 g / 1.3 lb boneless, skinless chicken thigh meat, cut into medium pieces Sea salt Coconut oil For the spicy sauce : 1/2 small red onion, roughly diced 2cm long fresh ginger root, peeled and roughly diced (about 1 tablespoon grated) 2 cloves garlic, peeled and roughly diced 1 tablespoon fish sauce 3 tablespoons tamari sauce (or coconut aminos) etc
Instructions:
Season the chicken with a little sea salt and set aside.
Add the sauce ingredients to a blender or a food processor. Blend together until fairly smooth, then scrape into a small saucepan. If you don’t have a blender, grate the onion, ginger and garlic and mix well with the rest of the ingredients.
Add the sesame seeds to a clean frying pan. Heat over medium heat. Toast for a minute or two, stirring frequently, until the seeds brown slightly. Remove to a bowl.
