Korean Sweet And Spicy Chicken Recipes

Steps:

• Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
• Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
• Toss cornstarch with the chicken to coat evenly.
• Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
• Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
• Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

Steps:

• Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Cut chicken into bite-size strips and season with salt and pepper.
• Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.
• Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
• Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
• Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.
• Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
• Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
• Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.