Step 1

Chop up the chicken breast into bite sized pieces and place in a mixing bowl. Slice the spring onion and leave to one side for now.

Step 2

Add all of the marinade ingredients to the bowl and mix well with the chicken pieces. Pop into the fridge and leave to marinate for 30 minutes.

Step 3

While the chicken is marinating it's now time to prepare the sauce. Finely chop the chilli pepper and add to a bowl along with the remainder of the sauce ingredients. Mix thoroughly.

Step 4

When the chicken has finished marinating, remove it from the fridge and add it to a hot frying pan. Cook the chicken for 2/3 minutes on both sides until cooked through.

Step 5

Drain off any liquid from the frying pan and then add the chicken to a large heavy pan. Add the sauce mixture on top and mix well.

Step 6

Drizzle a small amount of sesame oil over the chicken and cook over a medium/low heat for 5 minutes. Stir the chicken often to ensure it doesn't stick to the pan.

Step 7

Pre-heat a grill, add your mozzarella to the chicken and put the whole pan under the grill for about 5 minutes. Keep an eye on the pan to ensure you don't burn the cheese. It's ready to remove from the grill when the cheese has melted and has started to turn golden brown on top.* I have used sliced mozzarella balls in this recipe. They contain more water than grated mozzarella which will dilute the sauce somewhat when it's under the grill. This does mean though that you will be left with some delicious sauce in the bottom of the pan when you've finished which is perfect for adding some rice to. Almost like a bonus second course :)If you'd prefer dryer Buldak then use grated Mozzarella instead of balls.

Step 8

Place the pan in the center of your dinner table (on a coaster!) and enjoy with a side bowl of fresh rice.