Collection: Korean Sticky Chicken
INGREDIENTS
Chicken and marinade:
- 4 chicken breasts - sliced into long thick strips
- 1 tsp rice wine
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
- 1 tsp soy sauce
Crispy Coating:
- 1 ½ cups (180g) rough tapioca starch
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp chilli flakes
- peanut oil for deep frying - (at least 1 litre/four cups)
Sauce:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 2 tbsp rice vinegar
- 4 tbsp brown sugar (if you like it sweeter)
- 2 cloves garlic - peeled and minced
- 2 tsp minced ginger
- 1 tbsp sesame oil
- ½ tsp Korean chilli flakes
- 3 spring onions & sesame seeds for garnish
INSTRUCTIONS
- Place the chicken in a bowl. Add the marinade ingredients and mix well together, cover and place in the fridge to marinade for at least 1 hour (up to over night).
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Heat a large pan of peanut oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil.
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Mix together the crispy coating ingredients in a small bowl.
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Take the chicken out of the fridge. Lift a piece from the marinade and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
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Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
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Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
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Once all chicken pieces are fried once, re-fry half of them at a time in the hot oil. The 2nd frying will make the chicken extra crispy.
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Make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vinegar and sesame oil in a saucepan and stir together.
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Bring to the boil, then simmer for 5 minutes until thickened.
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Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.
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