Thu, 1 October 2020
Chef: Adrian Martin
Ingredients:
4 chicken fillets sliced thinly
2 tbsp rice wine
1 thumb sized piece of grated ginger
Sea salt
4-5 tbsp of cornflour
oil for deep frying
Sesame seeds for garnishing
Spring onions for garnishing
For the sauce
3 tbsp ketchup
2 tbsp gochujang (Korean chilli paste)
4 tbsp honey
2 tbsp brown sugar
2 tbsp soy sauce
2 cloves of garlic pasted
1 tbsp sesame oil
Method:
In a large bowl, place the sliced chicken, rice wine, ginger, and season with sea salt. Mix well.
Now add the cornflour and mix well until evenly coated and set side.
In a large saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 180°C.
Start adding the battered chicken carefully and fry them for 6-10 mins depending on the size.
Remove the chicken and drain onto some kitchen paper. Check the chicken by cutting into it and making sure it’s fully cooked through and nice and tender.
For the sauce heat all the ingredients together until it’s bubbling nicely and combined really well. This normally takes 5 mins on a medium heat.
Dip the chicken into the sauce and serve it up with some sticky rice.
