Korean Style Sticky Chilli Chicken

Name: How to cook Korean Style Sticky Chilli Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people,
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Korean Style Sticky Chilli Chicken

These succulent spicy bites of glazed chicken are dangerously addictive. Perfect served upon some white steamed rice. Gochujang is a fermented red chilli paste popular in Korean cooking and is what gives this sauce is deep red colour and spicy lingering heat.

Ingredient

Food ration :

2 people,

Cooking time :

30 mins,

large chicken breasts, chopped into bite sized pieces,

heaped tbsp cornflour,

1 tsp

white pepper,

1 tsp

table salt,

heaped tbsp gochujang paste,

2 tbsp

runny honey,

2 tbsp

seasoned rice vinegar,

2 tbsp

light soy sauce,

1/2 tbsp

finely chopped fresh root ginger,

2 tsp

garlic purée paste,

3 tsp

sesame seeds,

1 tsp

sesame oil

spring onions, chopped finely, whites and greens seperated,

Cooking instructions

* Step 1

Season the cornflour with salt and pepper then toss the chicken pieces into it to coat.

* Step 2

Heat up the oil in a large pan and cover the base by around 1/2 inch, enough to shallow fry. Once hot, (the chicken should immediately sizzle when added), add the chicken pieces in batches and cook until golden, crispy and cooked through.

* Step 3

Mix together all of the sauce ingredients until smooth and add in the whites of the onions too, mix through and set aside. Once the chicken is cooked, use a slotted spoon or tongs to carefully transfer it to some kitchen towel to remove the excess oil.

* Step 4

Heat up a wok over a medium heat and add in the sauce. Bring to a simmer and let it thicken and reduce down by 1/3rd. Toss the cooked chicken pieces in the sauce until fully coated. Add in half the greens of the spring onions and scatter over a few extra sesame seeds. Toss through once more to incorporate.