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This sweet and spicy Korean chicken dish is easy to prepare, and utterly scrumptious. Pan fried with less oil instead of deep-frying, this chicken dish will satisfy you without making you feel guilty (time to get your summer body ready, lol).
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Juicy, tender chicken pieces are coated in sticky, sweet and spicy sauce. Each bite is full of balanced flavors. It’s simply tempting.
Ingredients (serves 2):
- 200g chicken thigh
- 1/2 tbs cooking wine/ rice wine
- salt & pepper to taste
- cornstarch for coating
- 20g ketchup (sauce)
- 1 tbs gochujang (sauce)
- 10g honey (sauce)
- 1 tsb water (sauce)
Note:
I used boneless skinless chicken thighs. The ones with skin on taste better, but are less healthy. Chicken breasts are healthier, but the resulting texture won’t be as good.
Instructions:
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Cut chicken thigh into bite size pieces, combine and mix with cooking wine, salt and pepper. Marinade for 10 min. In a separate bowl, mix ingredients for the sauce.
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Fully coat the chicken pieces with cornstarch
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Heat oil in a non-stick pan ( a shallow layer just to cover the bottom of pan), add chicken pieces, pan fry over medium-low heat, flip sides regularly. Cook for 10-15 min until chicken is fully cooked and turns golden on the outside (adjust time according to size of chicken pieces).
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Switch to high heat and pour in the sauce. Quickly coat chicken pieces with the sauce, remove from heat once sauce becomes sticky.
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Garnish with chopped scallions and roasted white sesame seeds. This sweet and spicy Korean chicken can be a perfect appetizer, or served as a main with bowls of steamed rice 🙂
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The chicken pieces are crispy on the outside when served hot, the inside remains moist and tender. The sauce has a balanced sweet, tangy, spicy flavor. I am sure you will fall in love with this healthier version of Korean chicken!
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If you prefer chicken that tastes more similar to fried chicken, try this super crispy oven baked chicken recipe!