Total Time
40mins
Prep 30 mins
Cook 10 mins

ZWT 6. I got this recipe from one of my very favorite cookbooks, The Complete Book of Korean Cooking, by Young Jin Song. I think most people would like this recipe, though it is a bit spicy and tangy. I usually use serrano chilies, but you could use jalapenos if you want less heat. Serve with plain white rice. I use Japanese short grain rice with this dish.

Ingredients Nutrition

Directions

  1. Cut chicken into bite-size strips and season with salt and pepper.
  2. Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.
  3. Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
  4. Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
  5. Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.
  6. Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
  7. Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
  8. Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.