Nom nom nom nom. This great little dish inspired by @foodfromclaudnine is a perfect weeknight dinner. The chicken filets are coated in a spicy flour mix before deep frying in hot oil, creating a crispy coating and keeping the meat nice and juicy. Then they’re tossed in a spicy sweet sauce of gochujang, soy sauce, brown sugar and honey. I used half the amount of sugar and honey and more of the gochujang, but that’s the great thing about recipes like this: adjust them to your liking!
Served simply with plain steamed rice and sugarsnaps or in a steamed bao bun with pickled cucumber and red onion. Give it a try, you’ll love it!
Gochujang Sticky Chicken with Steamed Rice and Sugarsnaps
- 300 ml butter milk
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Dry coating
- 100 g all purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika powder
- 1 tsp (kashmiri) chili powder
- 1 tsp garlic powder
- The sauce
- 2 tbsp gochujang
- 1 tbsp brown sugar
- 2 tbsp light soy sauce
- 1 tsp honey
- 1/2 tbsp vegetable oil
- Other ingredients
- 2 chicken filets (300 - 400 g), cubed into bite size pieces or strips
- ± 500 ml vegetable or peanut oil to fry in(or a fryer)
- 300 - 400 g sugar snaps
- Steamed rice to serve
- Sesame seeds to serve
Mix together the marinade ingredients and add the chicken. Let marinade for at least 30 minutes.
In the meantime prep all the other ingredients: Mix together the dry coating ingredients. Steam the rice and get a pot of water ready to cook the sugar snaps (they only need. 4-5 minutes, but good to get everything in place).
Heat the oil in a high pan, you need ± 5 cm of oil, so depending on the size of your pan you might need more oil. Heat to 180°C. See tip in notes!
Remove the chicken pieces one by one from the marinade (tongs work best for this) and let the marinade drip off by shaking a bit. Place the chicken in the dry mix and toss to coat. Carefully add the chicken to the oil.
Be careful not to overcrowd the pan or the oil will cool down too much, so you'll probably need to do this in batches.
Fry the chicken pieces 4-5 minutes until browned and crispy.
Remove from the oil and let drain on a cooling rack Don't place it on a paper towel, this will make the chicken go soggy again.
In the meantime mix the sauce ingredients in a small sauce pan and bring to a simmer, let bubble away until the sugar has dissolved. Remove from the heat.
Add the chicken to the sauce and toss to coat. Serve straight away so the chicken is still crispy.
Serve with the steamed rice, sugar snaps and a sprinkle of sesame seeds.
To check if the oil is hot enough stick a wooden chopstick or spoon into the oil and if bubbles instantly start forming around the wood the oil is hot enough.