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| Main ingredients | Chicken on the bone, Light soy sauce, Crushed black peppercorns, Egg, Rice vinegar, Oil, Refined flour, Potato starch, Garlic, Ginger, Gochujang paste, Tomato ketchup, Brown sugar, Honey, Toasted white sesame seeds, Spring onion greens |
| Cuisine | Korean |
| Course | Starter |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams chicken on the bone, cut into 1 inch pieces
- 2 teaspoons light soy sauce
- Salt to taste
- Crushed black peppercorns to taste
- 1 egg
- ½ teaspoon rice vinegar
- Oil for deep frying
- 2-3 tablespoons refined flour (maida)
- 2-3 tablespoons potato starch
- Sauce
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 tablespoons Gochujang paste
- 2 tablespoon tomato ketchup
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon honey
- 2 teaspoons toasted white sesame seeds + to sprinkle
- Chopped Spring onion greens to sprinkle
Method
- Take chicken in a bowl add, light soy sauce, salt, crushed black peppercorns, egg and rice vinegar and mix well.
- Heat sufficient oil in a kadai.
- Take refined flour in a plate, add potato starch and salt and mix well. Coat the chicken pieces with this mixture, slide them into hot oil and deep-fry till golden brown. Drain on absorbent paper.
- To make sauce, heat oil in a non-stick pan, add garlic and ginger, mix and sauté till golden brown in colour. Add Gochujang paste and tomato ketchup and mix well.
- Add brown sugar, soy sauce and rice vinegar and mix well. Switch off the heat, add honey and mix well. Add sesame seeds and mix well.
- Pour the prepared sauce on the fried chicken and toss well till all the pieces are fully coated.
- Transfer into a serving plate, sprinkle white sesame seeds and spring onion greens and serve hot.
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