In short: Chicken pieces sautéed in a sauce of Korean chili paste, soy sauce and honey, then covered with raclette cheese and broiled until it stretches. The cheese tames the heat: that’s the whole point of the dish.
Chef’s tip
Chili and melted cheese are a couple that argues a lot but makes up with every bite. The chili attacks, the cheese calms things down, and you pick up your fork again to check that it really was that good.
Let the sauce reduce well before adding the cheese: it should coat the chicken without being runny, otherwise the cheese slides off and won’t brown. Adjust the chili paste to your guests: you can always add more, never take it out.
| Prep time | 20 min |
|---|---|
| Cook time | 25 min |
| Total | 45 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 800 g boneless chicken thighs
- 500 g sliced raclette cheese
- 3 tablespoons of Korean chili paste (gochujang)
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 3 garlic cloves
- 1 piece of fresh ginger (3 cm / 1 in)
- 1 tablespoon of sesame oil
- 1 onion
- 150 g drained sweet corn
- 4 scallions
- 300 g rice
- 1 tablespoon of sesame seeds
Preparation
- Make the marinade. Mix the chili paste, soy sauce, honey, sesame oil, crushed garlic and grated ginger.
- Marinate the chicken. Cut the chicken into pieces, toss it with the marinade and let it rest for at least 15 minutes.
- Cook the rice. Cook the rice the way you usually do and keep it warm.
- Sauté the chicken. Sauté the sliced onion in a large ovenproof skillet, add the chicken and its marinade, then cook for 10 to 12 minutes over high heat, until the sauce thickens and coats the meat.
- Add the corn. Add the corn and half of the sliced scallions, then stir.
- Broil. Cover the chicken with slices of raclette cheese and put the skillet under the oven broiler for 5 minutes, until the cheese is melted and lightly golden.
- Serve. Sprinkle with the rest of the scallions and the sesame seeds, then serve in the middle of the table with the rice.
The chef’s tips
- Thighs stay more tender than breast meat when cooked over high heat.
- If you don’t have an ovenproof skillet, melt the cheese with a lid on the skillet, over low heat.
- On a 3-in-1 raclette grill, sear the chicken on the grill plate and melt the cheese in a pan, then pour it over the chicken on the plate.
- Serve with crunchy vegetables, like cucumber sticks or pickled cabbage, for freshness.
Variations
- Replace the chicken with shrimp, cooked for only 3 to 4 minutes.
- Mild version: cut the chili paste down to one spoonful and add a little paprika.
- Add Korean rice cakes to the sauce for a more substantial dish.
Which wine to serve?
A light, well-chilled lager goes nicely with the heat. For wine, choose an aromatic white with a touch of sweetness, like a Gewürztraminer or a Riesling.
Frequently asked questions
Where can you find Korean chili paste?
In Asian grocery stores and in the international aisle of many supermarkets.
Is the dish very spicy?
With 3 spoonfuls of chili paste, it has a kick, but the cheese tones it down a lot. Reduce the amount for children.
Can you prepare the chicken ahead of time?
Yes, marinate it in the fridge up to the day before. Cook and broil at the last moment.
🧀 The right grill: the 3-in-1 raclette crêpe maker (pans, grill and crêpes), our comparison.
Read also: Raclette döner and Fajitas on the raclette grill
