Korean Sweet and Spicy Chicken |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe from one of my very favorite cookbooks, The Complete Book of Korean Cooking, by Young Jin Song. I think most people would like this recipe, though it is a bit spicy and tangy. I usually use serrano chilies, but you could use jalapenos if you want less heat. Serve with plain white rice. I use Japanese short grain rice with this dish. Ingredients:
1 1/2 lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs |
1 1/2 cups cornstarch |
vegetable oil, for deep frying |
2 green chilies, sliced |
2 dried red chilies, seeded and sliced |
3 walnuts, finely chopped |
salt & fresh ground pepper |
1 tablespoon white wine |
1 tablespoon dark soy sauce |
3 garlic cloves, minced |
1/2 onion, finely chopped |
1 tablespoon chili oil |
1/2 teaspoon gochujang chili paste |
2 tablespoons dark soy sauce |
1 1/2 teaspoons pineapple juice |
15 garlic cloves, peeled |
2 tablespoons maple syrup |
1 tablespoon sugar |
Directions:
1. Cut chicken into bite-size strips and season with salt and pepper.
2. Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.
3. Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
4. Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
5. Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.
6. Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
7. Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
8. Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.
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