Very tasty and simple to make. Sweet, salty, crispy, sticky chicken in a sweet glaze.
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 5 tbsp Peanut oil or similar
- 3 tbsp Rape seed oil or other neutral oil
- 3 tbsp Cornflour or cornstarch
- 1 tbsp Garlic powder
- 1 tbsp Salt
- 1 tbsp Black pepper freshly ground
- 1 tbsp Onion powder
- 3 tbsp Coriander seeds freshly ground
- 4 pcs Chicken breasts skinless
- 1 tbsp Sesame oil
- 2 pcs Garlic cloves peeled and minced
- 1 tbsp Rice vinegar or white wine vinegar
- 2 tbsp Honey liquid
- 2 tbsp Sweet chilli sauce
- 3 tbsp Tomato ketchup
- 2 tbsp Brown sugar
- 4 tbsp Soy sauce
- 4 tbsp Sesame seeds black and/or white
- 6 tbsp Spring onions/scallions finely sliced
- 4 tbsp Ginger fresh, minced
Ingredients
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Instructions
- Add the sauce ingredients; sesame oil, garlic, vinegar, honey, sweet chili sauce, ketchup, sugar and soy sauce to a medium warm saucepan, stir until reduced by about a third. Put aside.
- Mix ginger, garlic powder, onion powder, coriander, oil, salt and pepper together until smooth for a marinade.
- Put the finely sliced chicken in the marinade and let sit for an hour-ish.
- Toss the chicken in plenty of cornstarch until well covered.
- Deep fry at 180 degrees centigrades for 3-4 minutes, alternatively fry in a frying pan or wok in plenty of oil on high heat, turning two or three times until well browned.
- Combine the warm sauce and the chicken in a large bowl. Stir or toss thoroughly for the sauce to coat.
- Serve with boiled rice and top with sesame seeds and spring onions.
Recipe Notes
The chicken could be replaced with lean pork or shrimp. Serve with Korean cucumber salad
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