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Key Products @ Picante Barbecue Seasoning @ Picante Chilli Flakes

🛒 Ingredients (Serves 2–3):

🍗 Chicken Marinade:

• 500g boneless chicken (thigh preferred)
• 1 tbsp ginger-garlic paste
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean chilli paste)
• 1 tbsp Barbecue Seasoning
• 1 tsp Picante Chilli flakes
• 1 tsp honey or brown sugar
• 1 tsp sesame oil
• ½ tsp black pepper
• Salt (if needed)

Marinate for at least 1 hour.

🍜 Korean Sauce (Sizzler Glaze):

• 2 tbsp soy sauce
• 1 tbsp gochujang
• 1 tbsp tomato ketchup
• 1 tbsp honey
• 1 tsp vinegar
• ½ tsp cornflour (mixed with 2 tbsp water)
• ½ cup water

🥦 Vegetables:

• 1 cup cabbage (shredded)
• ½ cup carrots (julienne)
• ½ cup capsicum (sliced)
• 1 onion (sliced)
• 1 tsp sesame oil
• Salt & pepper

🍚 Base:

• 1½ cups cooked rice OR stir-fried noodles
• 1 tbsp butter (for sizzling plate)

1️⃣ Grill the Chicken

• Grill or pan-sear marinated chicken until cooked and slightly charred.
• Slice into strips.

2️⃣ Prepare Sauce

• Combine sauce ingredients in a pan.
• Cook until slightly thick and glossy.
• Keep warm.

3️⃣ Stir-Fry Vegetables

• Heat sesame oil.
• Toss vegetables on high flame 2–3 minutes.
• Keep slightly crunchy.

4️⃣ Assemble the Sizzler

• Heat cast iron sizzler plate until very hot.
• Place cabbage leaves on base (optional for aroma).
• Add rice/noodles.
• Arrange grilled chicken on top.
• Place vegetables on side.
• Pour hot sauce generously.
• Add a small cube of butter for dramatic sizzle.

⚠️ It will sizzle immediately — serve carefully.

🌟 Pro Tips:

• Add fried egg on top for authentic Korean touch.
• Sprinkle toasted sesame seeds.
• Add kimchi for extra flavor punch.
• For extra heat, increase gochujang.