Spicy Sticky Korean Fried Chicken
Spicy Sticky Korean Fried Chicken
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- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 400g chicken breast, diced
- 1 tbsp. rice wine vinegar
For batter:
- 80g plain flour
- 40g corn flour
- ½ tsp. baking powder
- 120ml ice cold water
Garnishes:
- 2 spring onions, thinly sliced
- 2 tsp. white sesame seeds
- To prepare, place diced chicken breast in a bowl with the 1 tbsp. of rice wine vinegar and 1 tbsp. of the stir fry sauce to mix together, adding a pinch of salt and pepper and leave to marinate for 30 minutes.
- Place the remaining stir fry sauce in a small pan to simmer for a minute or so until slightly thickened, then place in a bowl and set to one side.
- Whisk the batter ingredients together until smooth, then add in the marinated chicken and toss to coat.
- Heat 1-2 inches of vegetable oil in a large deep-frying pan or wok to around 180C, then carefully add the chicken and fry for 4-5 minutes. Once golden brown, remove and place on a plate lined with kitchen roll. You may need to do this in batches as you don’t want to overcrowd the pan.
- When all the chicken is cooked, coat with the thickened stir fry sauce, then serve with the sesame seeds and spring onions scattered on top.
(If you want your chicken extra crispy, fry it for a minute or so a second time just before serving. Be careful not to shake off too much of the batter before frying the chicken.)
- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 400g chicken breast, diced
- 1 tbsp. rice wine vinegar
For batter:
- 80g plain flour
- 40g corn flour
- ½ tsp. baking powder
- 120ml ice cold water
Garnishes:
- 2 spring onions, thinly sliced
- 2 tsp. white sesame seeds
- To prepare, place diced chicken breast in a bowl with the 1 tbsp. of rice wine vinegar and 1 tbsp. of the stir fry sauce to mix together, adding a pinch of salt and pepper and leave to marinate for 30 minutes.
- Place the remaining stir fry sauce in a small pan to simmer for a minute or so until slightly thickened, then place in a bowl and set to one side.
- Whisk the batter ingredients together until smooth, then add in the marinated chicken and toss to coat.
- Heat 1-2 inches of vegetable oil in a large deep-frying pan or wok to around 180C, then carefully add the chicken and fry for 4-5 minutes. Once golden brown, remove and place on a plate lined with kitchen roll. You may need to do this in batches as you don’t want to overcrowd the pan.
- When all the chicken is cooked, coat with the thickened stir fry sauce, then serve with the sesame seeds and spring onions scattered on top.
(If you want your chicken extra crispy, fry it for a minute or so a second time just before serving. Be careful not to shake off too much of the batter before frying the chicken.)
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Coat this tongue-tingling Korean-style sauce on your choice of meat or vegetables for a vibrant stir-fry of your dreams, ready in mere minutes. Maximum flavour with minimal effort.
Inspired by the popular Korean dish ‘Dakgalbi’, this Stir Fry Sauce incorporates the delicious flavours of red chilli and fermented soybean paste. Stir fries are the perfect introduction to Asian cooking. ‘Wok hei’ - which roughly translates to ‘breath of the wok’- encapsulates the magic art of the stir fry. The technique of stir frying originated in China but has since been adopted by other Asian nations. To create this Korean-inspired stir fry, we’ve incorporated the heat from chilli, umami from soybean and sweetness from sugar - all culminating in a deliciously moreish Stir Fry Sauce. Simply fry, coat, sizzle, and serve for a delicious, restaurant quality stir fry in minutes.
