Korean Spicy Chicken Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken thighs or breast, without skin and bones
02 -
1/2 onion, chopped into cubes
03 -
1/3 cup potato starch or cornstarch
04 -
1/4 cup neutral oil or vegetable oil
05 -
1 green onion, cut into tiny bits (for topping)
06 -
1/2 teaspoon sesame seeds, lightly toasted (for topping)
→ Sauce
07 -
2 cloves garlic, finely chopped
08 -
2 tablespoons sugar, plain white
09 -
2 tablespoons Gochujang paste
10 -
2 tablespoons standard soy sauce
11 -
2 teaspoons sesame seeds, lightly toasted
12 -
1 teaspoon sesame oil, lightly toasted
13 -
1 tablespoon potato starch or cornstarch
14 -
1 cup water
# Instructions:
01 -
Slice chicken into chunks about 1.5 inches big and drop them in a big mixing bowl.
02 -
Stir all sauce stuff together in a little bowl and put it aside.
03 -
Sprinkle cornstarch on the chicken and mix it around until it's all covered.
04 -
Warm up oil in a wide pan on medium-high fire. Cook chicken until it's crispy and golden, about 5-6 minutes on each side.
05 -
Cook onions till they're clear, pour in sauce and let it bubble till thick. Roll fried chicken in sauce and top with green onions and sesame seeds.
# Notes:
01 -
Chicken breast works just as well as thighs
02 -
Brown sugar or honey can replace white sugar
03 -
Great for making ahead of time