Post by Loupy on Oct 7, 2018 21:48:51 GMT -7
Korean Sticky Chicken
From: Monica @ www.theyummylife.com/Korean_Sticky_Chicken
This flavorful recipe is so easy that it can be thrown together for a quick meal at the last minute. Most Korean chicken recipes I've come across begin with flouring and frying the chicken before adding the sauce. I do a simple stir-fry of the chicken instead which is faster and healthier yet still bursting with flavor. The sauce has the distinctive flavor of Gochujang, a fermented chili paste that is a staple in Korean cooking. You can increase or decrease the amount of chili paste to suit your tolerance for heat. This chicken has a tasty balance of sweet and spicy along with stickiness from honey.
Ingredients
1-2 tablespoons neutral oil (vegetable, canola, peanut, grapeseed)
1 lb boneless chicken thighs or breasts, thinly sliced into bite-sized pieces
salt and pepper
FOR SAUCE:
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons Gochujang (Korean chili paste)--use more or less to adjust for how much heat you want. May substitute Sriracha or other hot sauce, if preferred.
2 tablespoons ketchup
3 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon minced ginger
FOR GARNISH:
toasted sesame seeds
1-2 chopped scallions
Directions
In large non-stick skillet, heat 1 tablespoon oil on medium-high heat.
Add half of chicken and spread out in single layer, sprinkle with salt and pepper and cook until browned, flip over with tongs and brown other side.
Remove to a plate, and brown remaining chicken, adding more oil to pan, if needed.
While chicken browns, combine sauce ingredients in small bowl.
Return all chicken to skillet, pour in sauce, toss chicken until evenly coated and simmer for 2-4 minutes until sauce is thickened.
Transfer to serving plate or bowl and garnish with sesame seeds and chopped scallions.
From: Monica @ www.theyummylife.com/Korean_Sticky_Chicken
This flavorful recipe is so easy that it can be thrown together for a quick meal at the last minute. Most Korean chicken recipes I've come across begin with flouring and frying the chicken before adding the sauce. I do a simple stir-fry of the chicken instead which is faster and healthier yet still bursting with flavor. The sauce has the distinctive flavor of Gochujang, a fermented chili paste that is a staple in Korean cooking. You can increase or decrease the amount of chili paste to suit your tolerance for heat. This chicken has a tasty balance of sweet and spicy along with stickiness from honey.
Ingredients
1-2 tablespoons neutral oil (vegetable, canola, peanut, grapeseed)
1 lb boneless chicken thighs or breasts, thinly sliced into bite-sized pieces
salt and pepper
FOR SAUCE:
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons Gochujang (Korean chili paste)--use more or less to adjust for how much heat you want. May substitute Sriracha or other hot sauce, if preferred.
2 tablespoons ketchup
3 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon minced ginger
FOR GARNISH:
toasted sesame seeds
1-2 chopped scallions
Directions
In large non-stick skillet, heat 1 tablespoon oil on medium-high heat.
Add half of chicken and spread out in single layer, sprinkle with salt and pepper and cook until browned, flip over with tongs and brown other side.
Remove to a plate, and brown remaining chicken, adding more oil to pan, if needed.
While chicken browns, combine sauce ingredients in small bowl.
Return all chicken to skillet, pour in sauce, toss chicken until evenly coated and simmer for 2-4 minutes until sauce is thickened.
Transfer to serving plate or bowl and garnish with sesame seeds and chopped scallions.
