Korean Style Fire Chicken Buldak With Cheese Recipe

Ingredients

• For the Sauce:
• 1/2 cup (120ml) homemade brown chicken stock or store-bought, low-sodium chicken broth
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) Korean rice syrup (see note)
• 1/4 cup (60ml; 60g) gochujang (Korean chili paste)
• 1/4 cup (25g) fine ground gochugaru (Korean chili powder)
• 2 tablespoons (30ml) toasted sesame oil
• 2 tablespoons (30ml) vegetable oil
• 8 large garlic cloves, minced
• One (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon; 12g)
• 2 fresh red chili peppers, minced (see note)
• 1 tablespoon (6g) freshly ground black pepper
• 1 cup (240ml) Sprite
• For the Chicken:
• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds; 675g)
• To Finish:
• 6 ounces (170g) low-moisture mozzarella, shredded
• 2 scallions, thinly sliced
• 1 tablespoon (6g) toasted sesame seeds

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