Korean-Style Sticky Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600 g diced chicken breast
- • 2 tbsp cornflour
- • 1 tsp toasted sesame oil
- • 1 tsp toasted sesame oil
- • 2 garlic cloves, (peeled and crushed)
- • 2 cm root ginger, (peeled and finely grated)
- • 2 tbsp mild gochujang paste
- • 2 tbsp runny honey
- • 2 tsp mirin
- • 2 tbsp dark soy sauce
- • 1 tbsp fresh chives, (chopped)
- • 1/2 tsp sesame seeds
Preparation Steps
Place the diced chicken on a plate, then coat evenly in the cornflour.
Put 1 tsp toasted sesame oil in a large non-stick frying pan, then place over a medium high heat. As soon as the frying pan is hot, add the floured chicken and stir-fry for 15 minutes until golden brown. You'll know the chicken is cooked through when it's golden brown, with no sign of pinkness inside.
While the chicken is cooking, make the sticky glaze. Put 1 tsp toasted sesame oil in a small saucepan and place over a medium heat. Add the garlic and ginger and cook for 2-3 minutes, until lightly golden and fragrant.
Reduce the heat to low, add the gochujang paste, honey, mirin, and soy sauce. Stir to combine. Simmer gently for 4-5 minutes — until syrupy, sticky and glossy. Cover with a lid, then set aside and keep warm.
When the chicken has finished cooking, add the warm glaze to the frying pan and stir until all the chicken pieces are coated. Serve immediately, sprinkled with chives and sesame seeds, with basmati rice on the side.