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Korean Crispy Chicken with Sweet and Spicy Sauce

source: peegaw.tumblr.com


Chicken Tenders:
1/4 cup flour
1/4 cup cornstarch or potato starch
1 large egg
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground red chili pepper
4 chicken breasts, cut into strips or pieces
canola oil for frying

Sweet & Spicy Glaze:
1/2 cup water
a 7 cm piece of fresh ginger, peeled and thinly sliced
1 1/2 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons rice vinegar
1/4 cup light corn syrup or honey


Chicken Tenders:
1. In a large bowl, mix the spices into the chicken until evenly coated. Add in the flour and cornflour and coat all pieces.

2. Add in the egg and mix into the chicken pieces until they’re all coated in the batter.

3. Heat the oil in a frying pan and fry the chicken pieces in batches.
**The original recipe called for frying the pieces twice – 15 minutes for the first fry and about 10 minutes for the second.

4. Drain the pieces well and set aside.

Sweet & Spicy Glaze:
5. In a large pot or wok, bring to a boil the water, ginger, soy sauce, brown sugar, vinegar, and corn or rice syrup.

6. Let cook until the mixture becomes syrupy and thick, and starts to foam. It should be about as thick as honey.

1. fried chicken pieces

2. sweet & spicy glaze

3. 2 tablespoon roasted sesame seeds

4. 1/3 cup roasted peanuts

5. OPTIONAL: 1/2 tablespoon red chili flakes.
Keep the sauce on medium-low until it’s time to toss in the chicken pieces.

6. Stir in the cooked chicken, peanuts, sesame seeds, and chili flakes (if using), and toss until completely coated.

7. Enjoy!

Click here to see the full recipe from peegaw.tumblr.com! >>

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