In my opinion, the biggest global misconception is that good asian food is incredibly difficult to make, especially on a budget. Well well well, this recipe definitely is an anomaly to that notion. This dish combines the sticky and sweetness of honey with the spicy chilli paste called Gochujang from Korea. Unlike most 'sweet' chicken delicacies from Eastern Asia (which quite frankly leave me feeling bloated), this dish is light and leaves me craving seconds or thirds...
As I've said this is fairly easy to make, and also very affordable; for me I buy the ingredients at Tesco and most of the ingredients last forever (e.g: the cornflour and the soy sauce), and what's more is it costed me under £8 to make. What I enjoy the most about this dish is how convenient it is for days on the go, it's refreshing and with a tupperware box, it fits nicely for college lunch.
1. Start by cutting the chicken thighs into cubes.
2. Then place the chicken cubes into a bowl with cornflour, egg, salt and pepper. Mix well and refridgerate whilst making the sauce.
3. Dice the garlic clove and put all the sauce ingredients together in a bowl, and mix thoroughly. Refridgerate mixture.
4. Switch frying pan onto mid-heat and pour/spray with oil. Leave for two minutes, and then pour in half of the chicken and batter. Make sure the pan is not overcrowded. The chicken will fry for 12 minutes approx. After the first 6 minutes, flip the pieces.
5. Meanwhile the chicken is frying, cover a plate with kitchen roll. This will get rid of the excess moisture in the fried chicken.
6. Wash rice thoroughly and leave to boil.
7. Once the first half of chicken has been fried, put cubes onto paper roll. Then begin to fry the other half of chicken. If the chicken isn't 100% cooked, don't worry because although the majority of the cooking has happened, there's still a tad cooking left to do later!
8. Once the second batch has fried, take out the honey and chilli sauce from the fridge and pour all the chicken into the bowl. Mix the chicken and sauce to ensure each cube is thoroughly coated.
9. Grab your second boiling pot and in the sauce, lightly simmer the chicken with a lid for 10 minutes.
10. Cut up spring onions (which will be garnishing) and lettuce, or whichever vegetables fit your preference.
11. By this time the rice should be cooked. Take it off the hob and serve rice, cover in the chicken and sauce, and add vegetables. Voila!
In this picture, I forgot to add soy sauce post taking the piccy, but I added it afterwards :)
○○◇○□☾✧✧○○✧⭐︎○○○
Tags: Korean, chicken, fried, eggs, gochujang, honey, chilli, meat, recipe
No comments:
Post a Comment