This is “sweet & spicy Korean fried chicken”. So good it has both heat & sweet to it.
What’s even better is when you drizzle sriracha Mayo.
Servings- 1-2
Prep- 35 minutes
Cooking- 9 minutes
Ingredients-
1 chicken breast boneless
1/3 cup cornstarch
1/3 cup milk
1 tsp minced garlic
1 tsp minced ginger
Pinch salt
Pinch black pepper
Sauce-
1 tbsp gochujang
1 tbsp brown sugar
1 tsp minced garlic
2 tsp gochugaru
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp water
Sriracha mayo-
1/2 cup mayonnaise
2 tbsp sriracha
1 tsp minced garlic
1 tbsp lemon juice
Directions-
Main ingredients-
1. Slice the breast in half then cut the breast into bite sized cubes after cutting them in half. Put them in a shallow bowl, the cornstarch, milk salt & pepper then let them sit in fridge for 30 minutes.
2. Set your pan at 350 degrees or deep fryer & cook your chicken for 3 to 5 minutes. Then cook it the second time for 2 minutes. Once they’re done cooking, sauce your chicken up.
Sauce-
1. Add all the ingredients in a pan bring it to a boil. When it starts to bubble, reduce the heat to medium low, & simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
2. Then pour the sauce in a bowl to coat the chicken.
Sriracha mayo-
1. Get a small bowl & mix all the ingredients together so you’ll be ready to drizzle on top of the chicken.
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