Modified recipe from pickledplum.com (Korean Sticky Chicken Recipe)
I can't believe HEB had it, but they had a bottle of Korean spice or gochugaru. I wanted to use it for a recipe in Roy Choi's book, but feeling lazy, so I just googled for a recipe that used it and found the above. It tasted pretty good, and Eric liked the change-up. Had that hint of Kim Chi, but I didn't tell Eric that, haha.
Ingredients:
-1 lb of chicken, diced
-2 Tbsp gochugaru
-1 Tbsp grapeseed oil or vegetable oil - I just used olive oil
-2 Tbsp soy sauce
-1 Tbsp rice vinegar
-2 Tbsp honey
-1 Tbsp cornstarch
-sesame seeds
-scallions
Directions:
1. Marinate the chicken in some soy sauce for a couple of hrs.
2. Generously sprinkle the gochugaru - recipe wanted to pound meat between parchment paper, but I just mixed and pressed with a large spoon in the bowl
3. Cook meat and set aside
4. Mix soy sauce, rice vinegar, honey in pan (I added cornstarch to thicken more)
5. Then re-add the chicken and then add sesame seeds
6. Served with brown rice and oven-roasted broccoli + scallions. One night Eric made corn on the cob (Asian-style)
*Asian
No comments:
Post a Comment