Korean Sweet and Spicy Chicken

Name: Korean Sweet and Spicy Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3-4 serving(s)
Ingredients: 1 1/2 lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs; 1 1/2 cups cornstarch; vegetable oil, for deep frying; 2 green chilies, sliced; 2 dried red chilies, seeded and sliced; 3 walnuts, finely chopped; salt & fresh ground pepper; 1 tablespoon white wine; 1 tablespoon dark soy sauce; 3 garlic cloves, minced; 1/2 onion, finely chopped; 1 tablespoon chili oil; 1/2 teaspoon gochujang chili paste; 2 tablespoons dark soy sauce; 1 1/2 teaspoons pineapple juice; 15 garlic cloves, peeled; 2 tablespoons maple syrup; 1 tablespoon sugar

Submitted by Pesto lover

"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."

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Ready In:: 40mins
Ingredients:: 18
Serves:: 3-4

ingredients

1 ¹⁄₂ lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs
1 ¹⁄₂ cups cornstarch
vegetable oil, for deep frying
2 green chilies, sliced
2 dried red chilies, seeded and sliced
3 walnuts, finely chopped
salt & fresh ground pepper
for the marinade
1 tablespoon white wine
1 tablespoon dark soy sauce
3 garlic cloves, minced
¹⁄₂ onion, finely chopped
for the sauce
1 tablespoon chili oil
¹⁄₂ teaspoon gochujang chili paste
2 tablespoons dark soy sauce
1 ¹⁄₂ teaspoons pineapple juice
15 garlic cloves, peeled
2 tablespoons maple syrup
1 tablespoon sugar

directions

Cut chicken into bite-size strips and season with salt and pepper.
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.
Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
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.
Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
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.