Friday 15 April 2016

Spicy Korean BBQ Chicken Pizza.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have the best weekend treat for you right here!

A spicy Korean BBQ chicken pizza. Seriously, look at it! I took way too many pictures of this guy which made the edit session really long and annoying but worth it for you!

Are you guys familiar with Korean food? I'm going to be honest and say that I have never tried it. According to the internet, it's quite spicy and uses a lot of things that I actually love. Like soy sauce, sesame oil, garlic, ginger, pepper flakes and most interestingly of all, a fermented red chilli paste. Yes, please!
Since Korean food has been on my radar for a while, I have been eyeing this pot of the stuff online for ages but never had the courage to actually order it. 

So, I was super happy when the guys at Encona got in touch and asked if I would like to cook with some of their new marinades. When I saw that one of the marinades was Korean, I was hooked!

I used the marinade on one of my favourite foods - pizza! Because if you're going to try something unfamiliar, it's good to begin by pairing it with something you know and love. This recipe is the best to make-ahead. I marinaded chicken overnight in all sorts of spicy goodness. Also rising overnight was a wholemeal pizza dough. 

The next day, it was a case of grilling (or even barbecuing, if you're in the mood) the chicken, tossing it with more of the delicious Korean BBQ marinade, putting it onto my base along with all the cheese and baking to golden brown perfection. Get some ranch or garlic sauce for dipping and your weekend is done!

Chicken Pizza, previously: bbq chicken pizza // smoky chicken tikka pizza // chicken and sweetcorn pizza

A Simple List of Ingredients:

For the Spicy Korean BBQ Chicken:

1. Large Chicken Breast
2. Crushed Red Chilli Flakes
3. White Pepper
4. Salt
5. Encona Korean BBQ Marinade
6. Garlic Paste
7. Ginger Paste
8. Chilli Garlic Sauce
9. Vegetable Oil
10. Soy Sauce
11. Water (not pictured but I used it)

For the Wholemeal Pizza Dough:

1. Strong Wholemeal Flour
2. Dried Yeast
3. Salt
4. Warm Water

For the Pizza:

1. Tomato Passata
2. Cheddar Cheese
3. Grated Mozzarella Cheese
4. Spring Onions

Bismillah, let's begin!

Our first job is to marinade our chicken breast. You can adjust any of these spices to your own taste. Start by measuring out:
1/4 teaspoon Crushed Red Chilli Flakes
1/2 teaspoon White Pepper
1/2 teaspoon Salt

Next, grab a 180g jar of Encona Korean BBQ marinade.

Add 3 tablespoons Encona Korean BBQ marinade.

Keep the jar with the rest of the marinade ... 

.... we'll be using it later!

Next, add in:
1/2 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste

Squirt in 1 teaspoon Chilli Garlic Sauce - or to taste.

Then, drizzle in 2 teaspoons Vegetable Oil.

Along with 1 tablespoon Soy Sauce. I used light but dark is fine too.

Give everything a really good stir.

Then, pour the marinade over 1 large Chicken Breast which has been slit. You can use 2 small chicken breasts too.

Mix well and rub the marinade into the chicken.

Cover the chicken with clingfilm and leave to marinade. You can leave it for 30 minutes but I actually left mine in the fridge overnight. The perfect meal prep for the next day!

While the chicken is marinading, let's make a wholemeal pizza dough. If you want a normal pizza dough, I would halve this recipe but you can use any recipe you like. Or even one of those ready-made pizza bases! So easy!

Wholemeal pizza dough starts with 250 grams Strong Wholemeal Flour.

And, 3 grams Dried Yeast - about 1/2 teaspoon. Make sure your yeast is not out of date!

Give the two a mix - by hand or if you are lazy like me, with a machine.

Throw in a pinch of Salt. I add the salt after mixing in the yeast because if the two come in direct contact, the salt may kill the yeast.

Take 170 ml Warm Water and pour it into the bowl in stages, mixing after each addition.

Mix until a dough is formed. If you need more warm water, feel free to add it.

Knead the dough for a few minutes until smooth. Oil a bowl and add in the dough.

Cover with clingfilm and put in a warm place to rise. You'll want it to be double in size and because it's a wholemeal dough, it may take longer than an hour. Again, I made this dough the night before and let it rise overnight to use the next day.

Once the chicken breast has marinaded whether it's been 30 minutes or like me, overnight, heat a frying pan or grill pan over a high heat. Since this is a BBQ chicken pizza, you could cook the chicken breast on an actual barbecue - I wish I could have done! Ours is still in the shed!

Once the pan is hot ...

... place the chicken without any of the extra marinade, into the pan.

Don't get rid of it - we'll use it later on!

Sear the chicken on either side for 2 minutes.

Pop your fan on at this point too!

Once both sides are browned, add a splash of Water and cover with a lid. Let the steam build then turn the heat right down to low and let the chicken cook for about 20 minutes or until fully cooked through.

Turn the chicken over at least once in this time. Then, uncover.

Bring the mixture to the boil, and let the liquid thicken and bubble for a minute or two.

Then, take the chicken breast ...

... and place on a plate. Let it cool enough to handle.

While the chicken cools, let us make a little BBQ sauce to coat our pizza and chicken.

Firstly, if there any crazy burnt bits, take them out of the pan.

Then, add the excess chicken marinade to the pan.

Along with the rest of the Encona Korean BBQ marinade.

Pour it all in.

Stir and bring to the boil.

Once boiling, let it bubble for a minute. Switch off the heat.

Then, cut or shred up the chicken.

Throw the chicken into the sauce.

And, give it a stir.

I put the chicken onto a plate to let it cool slightly. It should be lukewarm before it goes on the pizza - not too hot! At this point, the chicken will be spicy but once it gets on to the pizza and bakes up, it's perfect!

When it's time to bake the pizza, take your risen dough or ready-made pizza base. 

Grease a round pizza tray measuring 13 inch (34 cm) and get the oven on to 220C Fan.

Roll the pizza dough to a very rough circle.

Fold it up.

And, place onto the pizza tray.

Shape the dough to fit the tray and build up the edges if you want a crust.

For the rest of the pizza, we'll be needing passata, Cheddar, Mozzarella and spring onions!

Pour on a little Passata, to taste.


Place on all the chicken and the sauce.

It's going to be good!

Sprinkle on Grated Cheddar, to taste. I like to add the Cheddar for flavour.

Then, plenty of Grated Mozzarella for the gooeyness!

Finally, thinly sliced Spring Onions, to taste.

Bake your pizza for 20-25 minutes at 220C Fan until the base is cooked and the top is melted and golden brown.

How good does that look?!

Grab the plates and dig in!

I made garlic sauce for dipping and it made the perfect accompaniment with the smoky, spicy, cheesy pizza!

Thank you to Encona Sauces for the marinade - all opinions are my own! Now, go! Make this and send me a slice because ours has all finished and I'm craving it after writing this post!

Full Written Recipe:

Spicy Korean BBQ Chicken Pizza.

Prep Time: About 1 and ½ hours including marinating time and dough rising.
Bake Time: About 20-25 minutes.
Serves: Cuts into 8 large slices.


For the Korean BBQ Chicken Marinade
¼ teaspoon Crushed Red Chilli Flakes
½ teaspoon White Pepper
½ teaspoon Salt
1 x 180g jar Encona Korean BBQ Marinade
½ teaspoon Garlic Paste
½ teaspoon Ginger Paste
1 teaspoon Chilli Garlic Sauce (or to taste)
2 teaspoons Vegetable Oil
1 tablespoon Soy Sauce
1 large Chicken Breast, slit
Vegetable Oil, to cook
Water, as needed

For the Wholemeal Pizza Base
250 grams Strong Wholemeal Flour
3 grams Dried Yeast
Pinch of Salt
170 ml Warm Water

For the Pizza
Tomato Passata, as needed
Grated Cheddar Cheese, to taste
Grated Mozzarella Cheese, to taste
Spring Onions, thinly sliced and to taste


To marinade the chicken, mix together the crushed red chilli, salt, white pepper, 3 tablespoons of Encona Korean BBQ marinade, garlic paste, ginger paste, chilli garlic sauce, vegetable oil and soy sauce.
Pour over the slit chicken breast and mix very well to coat the chicken all over. Cover with clingfilm for at least 30 minutes or even overnight! During this time, you could make/prepare the pizza dough recipe.

To cook the chicken, heat a little vegetable oil in a grill pan or frying pan over high heat. Once hot, add the chicken breast to the pan, leaving behind the extra marinade. Do not discard this as we will be using it later.
Brown for 2 minutes on either side then add a splash of water and cover with a lid. Let the chicken on a low heat for around 20 minutes or until completely cooked through.
Once cooked, remove the chicken from the pan and set aside to cool. Once cool enough to handle, shred or slice the chicken.
Add the leftover chicken marinade to the pan along with the rest of the Encona Korean BBQ marinade. Stir and bring to the boil. Add the chicken, stir and remove from the heat.
Set aside to cool slightly.

To make the wholemeal pizza dough, place the strong wholemeal flour and dried yeast into a bowl. Stir then add the salt.
Pour the water into the bowl in stages. After each addition, mix everything together, adding more of the warm water until you get a dough.
Knead for a few minutes until smooth then set aside in an oiled bowl to rise. Cover the bowl with clingfilm and leave in a warm place for an hour or until doubled in size. Because it's a wholemeal dough, it may take longer than the hour. I left mine overnight along with the marinating chicken breast!

To bake the pizza, grease a 13 inch (34 cm) round pizza tray. Pre-heat the oven to 220C Fan.
Roll the dough out to a rough round and press it in to fit the tray. Spread with a little tomato passata then place on the chicken and BBQ sauce. Sprinkle on the Cheddar, Mozzarella and spring onions.
Bake for 20-25 minutes until the base is cooked and the top is golden brown and melted.
Sprinkle over more sliced spring onions and serve immediately with garlic sauce or ranch dressing!

{Pizza Dough adapted from Jamie's Comfort Food}

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Keep me in your duas please, and enjoy your pizza,


Spice Enthusiast
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