I picked up this dressing watching a random programme about Korean food, and have used it ever since. I use it primarily on chicken, but it works well on steak or vegetables. Use it as a marinade, as a glaze or as a dressing, as it has so much depth and different flavours going on. We serve it on these barbecued chicken skewers with a side of beetroot kimchi and a gochujang aïoli.
SERVES 4
• 4 chicken thighs, boned and skinned
• 2 tbsp light soy sauce
• 2 tbsp caster sugar
• 2 tbsp rice wine vinegar
• 2 tbsp toasted sesame oil
• shake of ground Szechuan powder
• 4 spring onions, cut into thin slices
• toasted black sesame seeds, for sprinkling
EQUIPMENT
• bamboo skewers
• barbecue
• meat thermometer
Cut the chicken into bite-size pieces and place in a dish. Soak the skewers in water while you prep, to prevent them burning during cooking.
To make the dressing, whisk the soy sauce, sugar, vinegar and sesame oil together in a bowl. Add the Szechuan powder to taste – it should just be a tingle. Add half of the dressing to the chopped chicken, toss to coat and leave to marinate until you are ready to put it onto the skewers. You can leave the skewers in the fridge overnight to develop more flavour and save time.
Light the barbecue about 40 minutes before you want to start cooking. Thread the chicken pieces onto the soaked skewers, about three or four pieces per skewer. Make sure the barbecue is hot and the coals are burning white. Put the grill on in advance so it is hot and make sure it is clean.
Place the chicken on the hot grill and leave for 2–3 minutes so it can develop a nice charred crust. Turn them over and cook for the same time on the other side. You are looking for golden sticky areas of colour but keeping the chicken moist and juicy on the inside. Not moving them around allows the colour to develop and taking them off as early as possible keeps them juicy. A meat thermometer is the best way to check and it should read 65°C at the centre, any higher and they will start to dry out. Remove the skewers from the grill and leave to rest somewhere warm for a few minutes.
To serve, mix the dressing again and spoon a little more of it over the skewers, then sprinkle with the spring onions and black sesame seeds.