Ingredients
Chicken & Marinade
- 1.5 lb - Chicken Thighs (cut into bite size pieces)
- 3 TBS - Rice Wine
- 1/2 tsp - Salt
- 1/2 tsp - White Pepper
- 1 tsp - Garlic (minced)
- 1 tsp - Ginger (minced)
- 1 Cup - Cornstarch
Sauce
- 2 TBS - Soy Sauce
- 1/3 Cup - Rice Wine
- 1/4 Cup - Apple Cider Vinegar
- 2 TBS - Gochujang
- 4 tsp - Sesame Oil
- 1/4 Cup - Brown Sugar
- 2 tsp - Garlic (minced)
- 1 tsp - Ginger (minced)
- 1/3 Cup - Honey
Directions
- Combine chicken with all of the ingredients except cornstarch.
- Marinate chicken for 15 minutes or up to 2 hours.
- Combine all of the sauce ingredients into a pan over medium heat.
- Bring the sauce to a boil, then reduce the heat to medium low and simmer 5 minutes.
- Coat each piece of chicken in cornstarch.
- Fry chicken in 350º oil for 4-5 minute or until golden brown and cooked through.
- Drain chicken on a wire rack.
- Toss the chicken in the simmering sauce until well coated.
- Serve by itself or over rice.
Enjoy!
Equipment I used:
- Gochujang - http://amzn.to/2fw1Rh2
- Shaosing Wine - http://amzn.to/2fw6iZk
- Asian Spider Strainer - http://amzn.to/2fEZRCv
- Cast Iron Skillet - http://amzn.to/2fdoJ1c
- Calphalon Non-Stick Skillet - http://amzn.to/2eooCkm
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