Look for gochujang, a sweet and spicy Korean red pepper paste, in the International aisle of many grocery stores, at an.
Sticky Korean Chicken made with Gochujang, soy sauce based marinade is bold in flavours and really easy to make.
Chicken thighs coated in a sweet and spicy sauce and cooked until juicy.
You can cook Korean Style Sticky Chilli Chicken using 18 ingredients and 5 steps. Here is how you cook Korean Style Sticky Chilli Chicken.
Ingredients of Korean Style Sticky Chilli Chicken
- You need to prepare of For the chicken:.
- You need to prepare 2 of large chicken breasts, chopped into bite sized pieces,.
- Prepare 4 of heaped tbsp cornflour,.
- You need to prepare 1 tsp of white pepper,.
- Prepare 1 tsp of table salt,.
- Prepare of For the sauce:.
- Prepare 2 of heaped tbsp gochujang paste,.
- Prepare 2 tbsp of runny honey,.
- You need to prepare 2 tbsp of seasoned rice vinegar,.
- Prepare 2 tbsp of light soy sauce,.
- Prepare 1/2 tbsp of finely chopped fresh root ginger,.
- Prepare 2 tsp of garlic purée paste,.
- Prepare 3 tsp of sesame seeds,.
- Prepare 1 tsp of sesame oil.
- You need to prepare of To garnish:.
- You need to prepare 4 of spring onions, chopped finely, whites and greens seperated,.
- You need to prepare of Other:.
- You need to prepare of Cooking oil for shallow frying.
These delicious Korean Chicken Thighs has an amazing sticky sauce and is so so juicy. Marion's Kitchen Korean-style Grilled Chicken INGREDIENT Korean-style Grilled Chicken Line a baking tray with foil. Add soy sauce, sesame oil Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from. These sticky chicken drumsticks with Korean marinade are moreish finger food.
Korean Style Sticky Chilli Chicken directions
- Season the cornflour with salt and pepper then toss the chicken pieces into it to coat..
- 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..
- 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..
- 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..
- Garnish with the remaining greens of the spring onions. Recommend to serve up over steamed white rice. Eat and enjoy! :).
Try them with coleslaw and salads at a summer picnic — but take napkins! Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. These sticky Korean chicken drumsticks are a perfect weekend recipe for family and friends full of fun and flavour. Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins.
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