Crispy Korean Chicken
Origin of the recipe
In Korean cuisine, meat and poultry dishes are considered appetizers and accompaniments to rice or noodles rather than main courses. Therefore, these meat dishes, like any appetizers, should be savory, flavorful, and have an interesting texture—crispy or chewy. Try this crispy, sweet and spicy Korean chicken, baked in the oven.
What do you need for cooking?
Ingredients
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Chicken fillet
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Milk
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Cornstarch
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Salt
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Black pepper
Sauce
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Starch syrup/honey
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Chili powder
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Soy sauce
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Sugar
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Ketchup
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Garlic powder
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Chili paste
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Cornflakes, peanuts
Kitchen utensils
- Bowls
- Baking tray
- Pan
- shoulder blade
- Brush
- Scissors
- Paper
- Spray
Step-by-step recipe
Step 1:
Cut the chicken fillet into strips and place in a container.
Step 2:
Add salt, pepper and rub well with your hands.
Step 3:
Coat the chicken with cornstarch.
Step 4:
Add milk and mix well with your hands, cover with a lid or film and put in the refrigerator for 30 minutes.
Step 5:
Place the cornflakes in a clean container and crush them lightly by rubbing them with your hands.
Step 6:
Roll the chicken strips in the crumble mixture.
Step 7:
Place the chicken on a parchment-lined baking sheet and spray with oil.
Step 8:
Bake at 180 degrees for 10-15 minutes.
Step 9:
Pour starch syrup into the pan.
Step 10:
Add chili paste, ketchup, soy sauce, sugar, garlic powder, chili powder.
Step 11:
Turn on the heat and mix the ingredients thoroughly.
Step 12:
Bring the sauce to a boil and turn off the heat. Stir the sauce again.
Step 13:
Pour the sauce over the chicken and spread it with a brush.
Step 14:
Place the chicken on a plate and sprinkle with chopped peanuts.
Cooking tips
You can use flour instead of cornstarch.
For sprinkling, you can use brown rice instead of cornflakes.
If the sauce seems too thick, add water and bring to a boil again.
If you want the chicken to be crispier, don't pour the sauce over it, but eat it dipping the chicken in the sauce.
