Korean grilled chicken with kumquat on cucumber cup

April 22, 2013 9:50:28 AM PDT
Nick Lacasse, executive chef, Pure Kitchen Catering in Chicago, uses locally-sourced products.

(makes 20 canapes)

  • 2 chicken breasts
  • 1 english cucumber
  • 10 kumquats
  • 3 T Korean red pepper paste
  • 3 T rice vinegar
  • 3 T lemon juice
  • 3 T sesame oil
  • 1T sesame seeds, toasted
  • 6 sprigs cilantro


Mix together the pepper paste, vinegar, lemon juice and sesame oil, whisking to emulsify. Slice the cucumber in quarter inch sliced coins, with melon baller, carve a slight trench into the seeds of each slice, for the chicken to rest on. With a very sharp knife, slice the kumquats as thin as possible, removing seeds, pinch on a little salt, set aside. Spoon 2 T of sauce onto chicken breasts to marinate for one hour. Grill chicken until165 internal temp is reached, then set aside to cool. Once cooled, dice the chicken finely, toss with chopped cilantro, another T of the red pepper sauce.

Place small mounds of the grilled chicken onto the cucumber cups, top with the thin sliced kumquat, and sprinkle with toasted sesame seeds.

Load Comments