Korean Chicken - a perfect mix of sweet and spicy!
Double cooked chicken mixed into a one pot sauce. Once you have the ingredients this is an easy recipe which is sure to become a firm favourite meal. This recipe serves two, double up on quantity to serve 4. Buy your chicken here.
Serve with rice and a side of trimmed cucumber.
1 Tbs olive oil.
2 Tbs cornflour.
Ingredients for sauce:
1 Tbsp ketchup.
1 Tbsp gochujang paste.
1 Tbsp honey.
1 Tbsp brown sugar
0.5 Tbsp soy sauce
0.5 Tbsp toasted sesame oil
0.5 Tbsp ginger grated
2 cloves garlic crushed
Place the sliced chicken into a bowl. Coat the chicken with the oil, then season with salt and pepper. Add the corn flour and mix well (use your hands!). The cornflour will give the chicken a nice crunchy coating when it is cooked - giving that 'fried chicken' feel.
Arrange the chicken into an AIFRYER basket and cook at 200 degrees for 15 minutes. Or, arrange onto an OVEN tray in a single layer and place into a pre-heated oven at 200 degrees/gas mark 6/fan oven 180 degrees for 15 minutes.
Place your rice to cook and prepare any side dishes.
Take the chicken out, allow to cool for 5 minutes, toss in the container and place back into the oven/airfryer for another 5 minutes.
Make the sauce - add some oil to a pan and heat. Add garlic and ginger and soften in the oil. Continue to combine the rest of the ingredients, melting them all together and mixing well. Bring to a brief boil. If the sauce is too thick loosen with some water to your desired consistency.
Add the chicken to the sauce, mix well and serve!