125ml chicken stock

20g honey

125ml soy sauce

120g gochujang paste

250ml clear lemonade, like 7 up or sprite

30ml sesame oil

30ml veg oil

25mm piece ginger cut into matchsticks

6 cloves crushed garlic

2 red chillies, chopped

1 tsp black pepper, cracked

600g skin on, deboned chicken thighs

175g grated mozzarella


chopped spring onions and sesame seeds

Serve with flat bread


1. Whisk the stock, honey, soy, gochujang paste , lemonade and sesame oil together

2. Heat the veg oil in a wok. Stir fry the ginger, garlic, chilli, black pepper for 3 minutes

3. Add the wet ingredients and bring to boil. Reduce by about half to thicken (takes about 8 minutes). Cool

4. Add the chicken. Cover and chill overnight

5. Shake off excess marinade and grill on high heat on a rack for about 12 minutes total.

6. Turn only once so you get really good charring on the skin.

7. Transfer to an ovenproof dish. Top with cheese and return to the grill and cook until the cheese melts.

8. Garnish and serve with flatbread.