Fire chicken (bul dak) from Two Asian Kitchens: Recipes from Australia's Master Chef by Adam Liaw

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White pickled daikon; Coleslaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cheong ju (Korean rice wine) for sake, and rice malt syrup or mul yut (Korean malt syrup) for honey.

  • KarinaFrancis on August 06, 2014

    This was hot and spicy, even though I didn't add all of the chilli powder required. It made a lot of sauce, which is just as well because it was so good. Yum, will make this one again

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.