Korean Sweet and Spicy Chicken

"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
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ingredients

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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.

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