Korean Chicken
This Korean Chicken recipe is super easy but super tasty. Beautiful flavours including ginger, gochujang chilli paste, mint, coriander, and sesame combine to create a brilliant dish that is ready in minutes! Perfect!
Ingredients
- 600g chicken fillets
- 5 cm ginger grated
- 50g cornflour
- Vegetable oil for frying
For the sauce:
- 3 tablespoons brown soft sugar
- 2 tablespoons gochujang chilli paste
- 4 tablespoons soy sauce
- 1 garlic clove, chopped
- 1 x 5cm piece ginger grated
- 2 tsp sesame oil
- 2 tablespoons mint chopped
- 2 tablespoons coriander chopped
To serve:
- 1 tablespoon of black sesame seeds
- 1 tablespoon of white sesame seeds
- 3 spring onions, sliced
- 2 tablespoons mint, chopped
- 2 tablespoons coriander chopped
Method
Heat a deep fat fryer to 180°C.
Place all the sauce ingredients into a pan over a medium heat, bring to the boil then gently cook for 3 minutes.
Season the chicken with salt, pepper and ginger, toss in cornflour then deep fry for 5 minutes until cooked and golden, then drain.
To serve your Korean Chicken, pile the chicken onto a platter, drizzle over the sauce and sprinkle with sesame seeds, spring onions, coriander and mint.
Ingredients
- 600g chicken fillets
- 5 cm ginger grated
- 50g cornflour
- Vegetable oil for frying
For the sauce:
- 3 tablespoons brown soft sugar
- 2 tablespoons gochujang chilli paste
- 4 tablespoons soy sauce
- 1 garlic clove, chopped
- 1 x 5cm piece ginger grated
- 2 tsp sesame oil
- 2 tablespoons mint chopped
- 2 tablespoons coriander chopped
To serve:
- 1 tablespoon of black sesame seeds
- 1 tablespoon of white sesame seeds
- 3 spring onions, sliced
- 2 tablespoons mint, chopped
- 2 tablespoons coriander chopped
Method
Heat a deep fat fryer to 180°C.
Place all the sauce ingredients into a pan over a medium heat, bring to the boil then gently cook for 3 minutes.
Season the chicken with salt, pepper and ginger, toss in cornflour then deep fry for 5 minutes until cooked and golden, then drain.
To serve your Korean Chicken, pile the chicken onto a platter, drizzle over the sauce and sprinkle with sesame seeds, spring onions, coriander and mint.
