Spicy Sweet Chicken
Ingredients
- 500 gWhite chicken (cut into cubes)
- 100 gCorn starch (for coating)
- 750 mlPeanut oil (for frying)
- 2 tbspgochujang
- 1 tbspsoy sauce
- 2 tbspHoney
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 1 tbspRice vinegar
- 1 tbspSesame oil
- 1 tbspSesame seed
- 1 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pinchGray sea salt
- 2 tbspCorn syrup
Method
Ultra-crispy chicken bites glazed in a shiny, sticky red sauce. The fermented heat of gochujang balances with sweet honey, finished with the aromatic scent of toasted sesame oil.
- 1
Cut the chicken breast into regular 2 cm cubes. Salt lightly.
- 2
Toss the pieces in cornstarch. They should be completely white and dry to the touch, with no wet spots.
- 3
Dip the chicken in peanut oil at 160°C. Remove the pieces as soon as they are firm but still pale. Drain on a rack.
- 4
Heat the oil to 190°C. Re-fry the chicken. The crust should become golden and sound dry and hard under a fork.
- 5
In a skillet, mix the gochujang, soy sauce, honey, corn syrup, minced garlic, ginger, and rice vinegar. Heat until the sauce coats the spoon and bubbles vigorously.
- 6
Toss the crispy chicken into the sauce. Stir vigorously so that each piece is glazed. Finish with sesame oil, sesame seeds, and sliced green onion.
Frequently asked questions
How do you get this dish right?
- Double frying is non-negotiable to achieve that crunch that stands up to the sauce.
- Don't overcrowd the fryer; work in small batches to keep the oil temperature stable.
How long does this dish keep?
Eat immediately. The chicken loses its crunch as it cools down in the sauce.
