Korean Chicken
We love a little spice and this recipe has just that! A little bit of spice and a whole lot of flavour all in a crunchy, glazed bite-sized chicken piece. Great on top of rice with a side of steamed veg, or straight out of the pan!
Serves: Serves 4
Prep Time: 10 minutes
Cook Time: 20-25 minutes
INGREDIENTS
7 cloves garlic, minced
¼ cup tamari + 1 tablespoon
1 egg
½ teaspoon freshly grated black pepper
650g boneless chicken thighs, cut into bite-sized pieces
8 tablespoons cornflour
¼ cup rice wine vinegar
1/3 cup water
2 tablespoons Korean gochujang paste
3 tablespoons honey
2 teaspoons freshly grated ginger
Finely sliced spring onions to serve
Sesame seeds to serve
METHOD
- Pre-heat the oven to 220°C and line two trays with baking paper.
- Put 3 cloves minced garlic into a bowl along with the 1 tablespoon of tamari, egg and the black pepper.
- Add in the chicken and mix well using clean hands.
- Put the cornflour into a container with a lid, add in the chicken and shake to coat each piece.
- Arrange with space between each piece on the trays and bake for 15 minutes or until cooked through. Remove from the oven.
- Put the remaining garlic, remaining tamari, rice wine vinegar, water, gochujang paste, honey and ginger into a heavy-bottomed frying pan over a high heat, bring to the boil then reduce the heat and simmer until thickened.
- Add in the chicken and stir well to coat each piece before garnishing with the spring onions and sesame seeds.
- Serve with rice and steamed seasonal vegetables.
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