Mix the pepper paste, soy sauce, honey, garlic, sesame oil and ginger in a medium bowl until well blended. Place the chicken in large, resealable plastic bag or glass dish with 120 ml of the marinade and toss to coat well. Refrigerate for 30 minutes. Reserve the remaining marinade
Remove the chicken from the marinade and discard any remaining marinade from the bag. Place chicken on a large, shallow baking tray and bake in a preheated oven 375°F / 190°C / Gas Mark 5 for 30 minutes, turning halfway through cooking
Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place the pear slices in a large bowl. Add the cooked chicken and half of the remaining marinade; toss to coat well
Grill the chicken and pear slices over a medium-high heat or on the BBQ for 5 minutes, turning occasionally. Prior to serving, toss chicken and pear slices with the remaining marinade in large bowl and sprinkle with spring onions and sesame seeds
CHEF’s TIP
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Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavour adventure.
Gochujang or Korean pepper paste is made from chilli powder, glutinous rice powder, fermented soybeans and salt. It is used to flavour stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores
Chicken wings may be grilled without prebaking. Simply grill the marinated chicken over a medium-high heat for 15-18 minutes until cooked through, turning frequently. Grill pear slices as directed, brushing with 2 Tbs of the reserved marinade. Continue as recipe
