Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- Sesame seeds, for garnish
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Tongs
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the cornstarch, flour, salt, and black pepper.
3. Dip the chicken pieces into the beaten eggs, then coat them in the cornstarch mixture.
4. Heat the vegetable oil in a wok or large skillet over medium-high heat.
5. Add the chicken pieces to the wok and cook for 5-7 minutes, or until golden brown and crispy.
6. Remove the chicken from the wok with tongs and place them on a baking sheet lined with parchment paper.
7. In a small saucepan, combine the honey, soy sauce, rice vinegar, gochujang, garlic, and ginger. Cook over medium heat for 2-3 minutes, or until the sauce has thickened.
8. Pour the sauce over the chicken pieces, making sure they are evenly coated.
9. Bake the chicken in the preheated oven for 10-12 minutes, or until the sauce has caramelized and the chicken is cooked through.
10. Garnish with chopped green onions, cilantro, and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 23g
Carbohydrates: 61g
Protein: 25g
Sodium: 1150mg
Sugar: 36g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Gochujang can be substituted with sriracha or other chili paste.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Use shrimp instead of chicken for a seafood version.
- Make it vegetarian by using tofu instead of chicken.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to the wok.
- Use a slotted spoon or tongs to remove the chicken from the wok to prevent excess oil from getting on the chicken.
- If the sauce is too thick, add a splash of water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Spicy Gangjeong Chicken on a bed of rice with steamed vegetables on the side.
Garnishes:
Chopped green onions, cilantro, and sesame seeds.
Pairings:
Serve with a crisp, cold beer or a glass of white wine.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or roasted sweet potatoes.
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough before adding the chicken to the wok.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Gangjeong is a traditional Korean snack made from rice, honey, and sesame seeds. This recipe puts a spicy twist on the classic snack by adding chicken and gochujang.
Flavor profiles:
Sweet, spicy, and savory.
Serving suggestions:
Serve the Spicy Gangjeong Chicken as an appetizer or as a main dish with rice and vegetables.
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Region: Korean