Spicy Korean Chicken
Ingredients
Spicy Korean Chicken:
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5 Chicken Thighs
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3 Tablespoons Cornstarch
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1 Egg
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Salt and Pepper to Taste
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3 Tablespoons oil (cooking)
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2 chopped green onions (garnish)
Sauce:
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2 Tablespoons Soy Sauce
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½ Teaspoon Red Chili Flakes
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1 Clove Garlic (minced)
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2 Tablespoons Honey
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1 Tablespoon Gochujang Paste
Method
- Cut chicken into one inch pieces, place in bowl with cornstarch, egg, and salt and pepper, mix together to create batter around the chicken. Set aside.
- In another large bowl combine soy sauce, red chili flakes, minced garlic, honey and gochugang paste with a pinch of salt and pepper, whisk together to form the sauce. Set aside.
- In a frying pan heat cooking oil (I use avocado oil) to meadum/hight heat. Cook chicken in 2-3 additions making sure not to over crowd the pan, after about 3 min each side remove to paper towel lined plate.
- Once all chicken is cooked dump into bowl with sauce, toss together till chicken is thoroughly coated with sauce.
- Serve with rice and a sprinkle with chopped green onions.