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.
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Servings: 2 Servings
Calories: 591kcal
Ingredients
- 2 boneless skinless chicken breasts
- ¼ cup cornstarch
- 1 small shallot, diced
- 1 clove garlic, minced
- 1 thumb size piece of ginger, minced
- ½ 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
Nutrition
Calories: 591kcal | Carbohydrates: 46g | Protein: 31g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 3385mg | Potassium: 753mg | Fiber: 1g | Sugar: 21g | Vitamin A: 740IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2.6mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!