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.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
2boneless skinless chicken breasts
1thumb size piece of gingerminced
2TablespoonsgochujangKorean chilli sauce
2Tablespoonsrice wine vinegar
4Tablespoonstoasted sesame oil
For the fruit salsa:
1persimmon diced into 1cm cubes
Steamed tender stem broccoli
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.