I love making quick meals that my kids are happy with, so that I can give them something yummy to eat then take some time out to spend with them. Whether it’s homework, watching a movie or even just chatting away while playing UNO, I make sure I give them some undivided attention every day. So making meals that require less time, is just one of my top priorities. Once that is out of the way, I am relaxed. This Korean fried chicken was ready in 20 minutes and the best part was, I made some rice to go with it at the same time. That was also ready in no time, so not much stress there.
Preparation Time 15 minutes
Cook Time 15 minutes
Serves 4
Ingredients
450 grams chicken breasts- cut in 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoons garlic paste
1 teaspoon ginger paste
1/2 cup corn starch
Sauce
1/8 cup ketchup
1 1/2 tablespoon chilli sauce- adjustable to preference
1/8 cup honey
1/8 cup soy sauce
1/4 cup water
2 cloves garlic- minced
1/8 cup Thai sweet chilli sauce
1/8 teaspoon red chilli flakes
1 tablespoon corn starch
1 teaspoon sesame oil
To garnish
1 teaspoon sesame seeds- toasted
Chopped green onions
Oil- for deep frying
Instructions
Combine the chicken, salt, pepper, garlic and ginger paste. Mix well and set aside for 15 minutes.
Add the corn starch and mix it in, making sure each piece of chicken is covered in the corn starch.
Heat the oil for deep frying to 175c and fry off the chicken in batches for 2-3 minutes. The colour of the chicken will be light and not golden brown. Remove the chicken from the oil and set it aside.
Fry the chicken for a second time, this time for another 2-3 minutes until golden brown. Set it aside.
Remove the oil from the pan and place it back on the stove.
To make the sauce combine all the ingredients mentioned in the list. Mix well and cook on a low heat for 2-3 minutes until thickened.
Toss the chicken in the sauce and cook it for a minute.
Serve the chicken in a bowl. Garnish with toasted sesame seeds and chopped green onions.
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