/Sweet-Spicy Crispy Korean Chicken

 

Sweet-Spicy Crispy Korean Chicken

Course Tags Appetizer, Brunch, Gustare, Main course, Snack
Cuisine Tags Korean
Prep Time 10 minutes
Cook Time 20 minutes
Asteptare 30 minutes
Total Time 40 minutes
Servings 2
Extravagance House

Ingredients

For the chicken

  • 500 g chicken breast or boneless chicken thigts
  • 50 g cornflour
  • 20 g grated garlic
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 1 tsp powdered ginger or 2 tsp freshly grated ginger
  • 1/2 lemon - juice
  • 2-3 tbsp oil

For the suce

  • 50 ml vinegar
  • 40 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp powdered ginger or 2 tsp freshly grated ginger
  • 20 g grated garlic
  • 40 g honey
  • 30 g sweet and sour sauce
  • 40 ml soy sauce
  • 20 ml oyster sauce
  • 10-20 ml chili sauce optional, to taste

For serving

  • 250 g boiled white rice
  • 50 g spring onions
  • 20 g white sesame seeds or mixture of white and black sesame seeds
  • sweet and sour sauce optional

Instructions

The chicken

  1. Prepare ingredients.

  2. Put all the spices over the chicken and rub. Marinate for 30 minutes or overnight, if you have time.

  3. Add cornflower and mix to cover all chicken pieces.

  4. On high heat, fry the chicken till is browning, 3-5 minutes on each side.

The suce

  1. Prepare ingredients.

  2. Put all ingredients in a small pot or pan and bring to a boil. 

  3. Stir from time to time checking the sauce consistency and to avoid burning the sauce.

  4. When we see traces whn mixing, the sauce is ready (aprox. 10 minutes).

  5. Add fried chicken, mix and cook on low heat for 3-5 minutes.

  6. Serve with white rice, spring onion and sesame seeds.

    Is delicious with fried rice.

Enjoy!

    Notes

    You can mix the fried chicken with store bought sweet and sour sauce, served with sesame seeds and spring onions. Can be served as a snack or main course.

     

     

    Here you can find the recipe for:

    Fried rice with eggs, peas and sweet corn.

    By | 2019-11-03T18:15:08+00:00 June 8th, 2019|0 Comments

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