Korean Spiced Chicken with Caramelised Pepper and Apple

Spiced chicken using P&D Korean Sweet Chilli & Sesame Rub

This represents street food at its most delicious with sweet and spice blending seamlessly with sour cream based on unleavened bread. Quick to prepare, this is a middle of the day delight.

Serves 4


4 Chicken breasts chopped

1 tablespoon oil (P&D Chorizo is best but any other is fine)

1 Pack P&D Korean Sweet chilli & sesame rub

1 large onion sliced

1 Red Pepper out of a Jar (Aldi does the cheapest and best)

1 large sweet eating apple chopped into small chunks

1 Tablespoon brown sugar

1 Tablespoon balsamic or red wine vinegar

Oil for frying

4 flat breads – roti, parotta, plain naan, or pitta warmed

Large pot of Sour Cream

Lettuce and chopped cherry tomatoes to garnish


Mix the first Tbsp of oil into the chicken in a bowl and mix the rub into the chicken.

You will need to cook the chicken and the other ingredients at the same time

Pour a little oil into a pan and cook the chicken over a medium heat turning over halfway through cooking.

Meanwhile pour about a tablespoon of oil into a medium frying pan over a medium heat add the onion and fry for a couple of mins then add the sugar and vinegar and fry gently for 3 mins or until the mixture becomes syrupy then add the pepper for a further 2mins. Empty onto a plate then add the apple to the pan and fry for 3 mins or until browned and softened.

To serve: Spread some soured cream onto the warmed bread, place the chicken onto the cream and top with the onion and pepper mixture. Top with the caramelised apple then the lettuce and tomato.