Sweet and Spicy Korean Chicken

A Heavenly Harmony of Flavors

When it comes to a dish that can take your taste buds on a delightful rollercoaster ride, look no further than Sweet and Spicy Korean Chicken. This culinary masterpiece combines the best of both worlds: the sweetness of honey and sugar, and the heat from Gochugaru or mild paprika. With its irresistible taste, this Korean classic is sure to become a family favorite.

Ingredients: A Symphony of Savory and Spicy

To whip up this mouthwatering dish, gather the following ingredients:

For the Chicken

• 600g chicken breast, chopped into bite-sized pieces
• 1 tsp salt
• 1 tsp ginger powder
• 2 tsp minced garlic
• 4 tbsp Shaoxing cooking wine
• 1/2 tsp black pepper
• 2 eggs
• 1 cup cornstarch
• Cooking oil

For the sauce:

• 1 tbsp Gochugaru or mild paprika
• 2 tbsp sugar
• 6 tbsp honey
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 2 tsp minced garlic

To serve:

• Spring onions
• Sesame seeds

The Art of Preparing Sweet and Spicy Korean Chicken

Marinade Magic

In a mixing bowl, combine the chicken pieces with salt, ginger powder, garlic, Shaoxing wine, and black pepper. Let the flavors meld for at least 15 minutes.

Eggy Embrace

Crack open the eggs and whisk them into the marinated chicken pieces. This will help the cornstarch adhere to the chicken later on.

Coating Chaos

Gently cover each chicken piece with cornstarch, ensuring every nook and cranny is coated for that ultimate crispy crunch.

Frying Frenzy

Heat cooking oil in a pan and fry the chicken pieces until they're golden brown. Once cooked, drain the excess oil and set aside.

Saucy Sensations

In a saucepan, mix together the sugar, honey, soy sauce, oyster sauce, ketchup, garlic, and Gochugaru or mild paprika. Cook over medium heat, stirring occasionally, until the sauce thickens.

Perfect Pairing

Dress the crispy chicken pieces with the sweet and spicy sauce, making sure they're fully coated.

Finishing Touches

Plate your Sweet and Spicy Korean Chicken and garnish with sliced spring onions and a sprinkle of sesame seeds. Voilà!

Nutritional Nuggets

This recipe serves 4 people, with each serving being approximately 200g. Here's a breakdown of the nutritional content per serving:

• Calories: 500
• Protein: 35g
• Carbohydrates: 60g
• Fat: 15g

Complementary Companions

Sweet and Spicy Korean Chicken pairs wonderfully with:

• Steamed jasmine rice
• Stir-fried vegetables
• Kimchi
• Cold noodles

Ingredient Substitutes

If you're unable to find Gochugaru or mild paprika, you can substitute it with:

Chili powder (use less if it's too spicy) Aleppo pepper

Top Tips and Secrets for the Perfect Sweet and Spicy Korean Chicken

• Ensure to marinate the chicken pieces at least 4 hours or even overnight.
• Ensure to cut the chicken pieces in similar sizes so they cook at the same time.
• Boneless chicken thighs will also work for this recipe.
• For an extra crispy coating, double-f ry the chicken pieces by frying them for a second time after the first round of frying.
• To make the dish spicier, add more Gochugaru or use a spicier chili powder.
• Let the chicken pieces rest for a few minutes after frying to ensure maximum crispiness.

What Are the Distinctive Flavours of Sweet and Spicy Korean Chicken?

As with a lot of other Korean dish, we are using Gochugaru. The spicy version is called Maewoon, while the less spicy version is called Deol Maewoon. Be sure to use the mild version if you cannot take the heat!

What are the Alternatives to Gochugaru?

1. Paprika is the most readily-available substitute for Gochugaru. Be sure you use the mild version of paprika if you cannot take the heat!
2. Gochujang or Sriracha - If you can get your hand on any other chilli sauce, why not use this as substitute. When using these ready-made chilli sauces, reduce the salt from the recipe as these sauces already have seasoning.
3. Chipotle, Cayenne pepper or Aleppo pepper flakes - If you can take the heat of these peppers, then you can easily substitute the powdered version of these into this recipe.

How to Ensure the Chicken Pieces are Crunchy?

• Ensure to fry on oil that is at least 350 F or 180 C
• When frying the chicken pieces, do not overcrowd them in the frying pan
• Double fry the chicken pieces. After around 2-3 minutes after the initial frying, put the chicken pieces back into the hot oil.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work just as well and may provide a juicier result.

Can I bake the chicken instead of frying it?

Yes, you can. Preheat your oven to 425°F (220°C) and bake the chicken pieces on a parchment-lined baking sheet for 20-25 minutes until golden and crispy.

How long can I store the leftover Sweet and Spicy Korean Chicken?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or a pan to retain its crispiness.

What can I use instead of Shaoxing cooking wine?

If you don't have Shaoxing cooking wine, you can use dry sherry or sake as a substitute.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a week. When you're ready to use it, just reheat the sauce in a saucepan and toss it with the fried chicken.