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This easy Korean spicy chicken is my current weeknight favourite quick dinner. Crispy and tender pieces of chicken tossed in a sticky, sweet and spicy chilli sauce and served with a fruity winter salsa. 
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Easy Korean Spicy Chicken

This easy Korean spicy chicken is my current weeknight favourite quick dinner. Crispy and tender pieces of chicken tossed in a sticky, sweet and spicy chilli sauce and served with a fruity winter salsa. 
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 591kcal

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/4 cup cornstarch
  • 1 small shallot diced
  • 1 clove garlic minced
  • 1 thumb size piece of ginger minced
  • 1/2 cup soy sauce
  • 3 Tablespoons maple syrup
  • 2 Tablespoons gochujang Korean chilli sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoons cider vinegar optional
  • 4 Tablespoons toasted sesame oil

For the fruit salsa:

  • 1 persimmon diced into 1cm cubes
  • pomegranate arils
  • 4 Tablespoons parsley

To Serve:

  • Steamed tender stem broccoli
  • wholewheat noodles

Instructions

Instructions

  • Dice the chicken into chunks. And toss in the cornstarch
  • To make the sauce heat a heavy bottomed saucepan on a medium heat. Add a tablespoon of sesame oil to the pan and gently cook the shallot, clove and ginger until they have softened and are fragrant.
  • Add the soy sauce, maple syrup, gochujang sauce and the vinegars. Bring to the boil for 1 minute until the sauce thickens.
  • In a medium size skillet add the sesame oil and heat over medium high. Add the chicken and cook until the outside is crispy and golden and the inside is cooked through.
  • Use a slotted spoon or tongs to remove the chicken from the pan.
  • Toss the chicken in the sauce and serve over noodles or rice.
  • Serves 2