Poulet épicé au gochujang, à l’ail et au citron vert

Ingrédients

• 4 chicken breasts (approx. 600 g total)
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 3 garlic cloves, finely grated (for the marinade)
• 6 unpeeled garlic cloves (for frying)
• Juice of 1 lime + extra wedges to serve
• 1 tbsp vegetable oil
• Handful fresh coriander, roughly chopped
• 1 red chili pepper, thinly sliced
• Steamed rice or cucumber salad, to serve

Préparation

1. 1

   Whisk the gochujang, soy sauce, sesame oil, honey, garlic and lime juice in a bowl until you have a smooth marinade.Slice the chicken breasts horizontally so you get flat, even pieces. Put them in the marinade and let them marinate for at least 30 minutes. Longer is fine: overnight in the fridge develops more flavor.Remove the chicken from the fridge 15 minutes before cooking so it comes to room temperature. Pat the pieces lightly dry with kitchen paper but leave a thin layer of marinade.Heat the frying pan over high heat and add a splash of vegetable oil. Wait until the oil is very hot before you add the chicken.Cook the chicken pieces 3 to 4 minutes per side without moving them. This creates a nice, crispy crust. Add the unpeeled garlic cloves to the pan halfway through and let them cook until soft and lightly caramelized.Check that the chicken is cooked: the internal temperature should reach 75°C. Remove the pan from the heat and let the chicken rest for 2 minutes.Serve the chicken with the roasted garlic, an extra squeeze of lime, chopped coriander and slices of red chili. Delicious with steamed rice or a fresh cucumber salad.