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.
#chicken #korean #gochujang #sesameseeds #chilli #spicy #bites #dinner #rice #springonion #greenonion #honey #vinegar #soysauce
Open in Cookpad AppCooking Instructions
- 1
Season the cornflour with salt and pepper then toss the chicken pieces into it to coat.
- 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.
- 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.
- 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.
- 5
Garnish with the remaining greens of the spring onions. Recommend to serve up over steamed white rice. Eat and enjoy! :)
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