Crispy twice-fried chicken pieces, coated in a sweet & spicy sauce.
Ingredients
Gochujang Sauce
- 1 teaspoon gochujang paste
- 1 teaspoon rice wine
- 1/2 teaspoon garlic & ginger paste
- 1 teaspoon light soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon honey
- 2 teaspoons palm sugar or brown sugar
- 1 pinch white pepper
- 1 dash sesame oil
- 2 teaspoons water
- 1 teaspoon lime juice
Chicken
- 1 boneless, skinless chicken breast fillet
- 1/4 teaspoon garlic & ginger paste
- 1 teaspoon rice wine
- 1 pinch sea salt
- 1 pinch white pepper
- 3-4 tablespoons potato flour or corn flour
- vegetable oil for deep frying
To Serve
- 1 spring onion finely sliced
- 1 teaspoon toasted sesame seeds
Instructions
- In a small pot, add gochujang paste, rice wine, garlic & ginger paste, light soy sauce, rice wine vinegar, honey, palm sugar or brown sugar, white pepper, sesame oil and water. Mix well and set aside.
- Trim any excess fat from the chicken breast and cut into small bite sized pieces. Add garlic & ginger paste, salt, white pepper & rice wine. Mix well & set aside for 5 minutes. Add the potato flour or corn flour and mix well once again until all of the chicken pieces are well coated.
- Heat oil for deep frying to 180c. Carefully place the chicken pieces in to the pan and fry for 3-4 minutes or until just cooked through. Remove from the pan and set aside. Increase the heat to 190c and return the chicken pieces to the pan. Fry for a further 1-2 minutes or until golden and crispy. Remove the cooked chicken pieces from the pan, drain off any excess oil and set aside.
- As the chicken cooks, heat the prepared gochujang sauce over a medium heat for 3-4 minutes until bubbling and slightly reduced. When the sauce is ready, finish by adding 1 teaspoon lime juice. In a large bowl, combine the cooked chicken pieces and gochujang sauce, mixing well until all of the chicken pieces are coated.
- Arrange the gochujang chicken on a serving plate. Garnish with spring onions & toasted sesame seeds and serve.
Notes
Gochujang is a fermented red chilli paste made with chilli powder, soy bean powder, rice and salt. It can be used to add a sweet & spicy note to any soups, stews or or marinated meats.
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