Korean Fire Chicken

I was craving something spicy last week when the weather was really crappy. This spicy and sweet dish really lifts your mood.

It was actually quite easy to make, and I did tone down the spiciness just a notch so my flatmate could eat it without dying. Also I didn't have quite a whole chicken. But you can just adjust the spiciness to your taste.

Here's the ingredients (And I'll try to be more specific with the amounts)

• 1 kg Chicken
• 2 Onion diced
• 4 cloves of Garlic crushed
• 2 tablspoon of Soya Sauce
• 1 tablespoon of Sesame Oil
• 2 tablespoon of Honey
• 2 tablespoon of Sugar
• Pinch of Salt and Pepper
• 2 stalks of scallion/spring onion/ eschallots (Was having this discussion with Squishies what the long green tubes with white bits at the end are called....)
• 1 tablespoon toasted seasame seeds
• 1/2 Nashi Pear
• 1 tablespoon Chili Powder
• 3 tablespoon Korean Chili Paste
• 1 tablespoon of Dried Chili Flakes

Directions:

• Marinate the Chicken with 1 of the onions, 1 stalk of scallion, garlic, soya sauce, seasame oil, honey and sugar for 30 - 45minutes
• In the food processor/blender thingy, add the nashi pear, chilis, honey, sugar, other onion and blitz into a thick red paste - aka Fire sauce
• Brown the chicken in a hot pan with some oil, add the Fire sauce to the chicken and cook until sauce thickens.
• Serve with remainder scallion and scatter the toasted seasame seeds
• Best serve with white rice