Prep time: 10 minutes Resting time: 30 Minutes Cooking time: 15 minutes
INGREDIENTS
Chicken Breast 1 kg ( boneless and cut into small pieces)
Salt to taste
Pepper 1/2 tsp
Ginger garlic paste 1 tbsp
Corn flour 4 tbsp
All-purpose flour 4 tbsp
Sesame seeds, to garnish
Vegetable oil for deep frying
Sweet & Spicy Glaze:
Soy sauce 1/3 cup
Sugar 1/3 cup
Apple cider vinegar/ white vinegar 3 tbsp
Korean gochujang paste 1 1/2 tbsp
Sesame oil 2 tsp
Garlic cloves 4 ( grated)
*Dried chilies 4 (roughly chopped) (*OPTIONAL)
PREPARATION:
Combine the chicken pieces with the salt, ginger garlic paste, and pepper. Set aside for an hour.
For the sweet and spicy glaze, get all the ingredients in a big pan over high heat. Bring to a simmer and cook for about 2 minutes, stirring and set aside.
In a plate mix cornflour and all-purpose flour with some salt, now dust each chicken piece in the flour mix, being sure to tap off any excess.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Fry the chicken until crispy and golden and remove the extra oil by using a paper towel.
Put all the fried chicken pieces into the sweet and spicy glaze . Give it a good mix so all the chicken pieces are well coated with the glaze. Sprinkle with sesame seeds, chopped spring onions and serve.
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