Korean Chili Chicken कोरियन चिली चिकन & फ्राइड चिकन Fried Chicken bonus recipe

For Gochujang Paste

• In a wok or pan, add oil, once it’s hot, add garlic clove and saute it for a few seconds on high flame.
• Add water, sugar, brown sugar, rice flour and mix well. Cook for 3-4 minutes until thickens on medium flame.
• Add soaked kashmiri red chillies and give a quick boil.
• Transfer it into a grinder jar and grind into a smooth paste.
• Keep it aside for further use.

For Instant Gochujang Paste

• In a bowl, add prepared gochujang paste, add apple cider vinegar, sugar, salt and mix it well.
• Keep aside for further use.

For Gochujang Sauce

• In a wok or deep pan, add oil, once it’s hot, add ginger, prepare instant gochujang paste and sauté it for 2-3 minutes on moderate heat.
• Add apple cider vinegar, sesame oil, light soy sauce, salt to taste, honey and mix it well.
• Add salt to taste, sugar and cook it for 4-5 minutes.
• Keep it aside for further use.

For Chicken Wings Marination

• In a bowl, add chicken wings, salt to taste, egg, vinegar, cornstarch, refined flour, white sesame seeds and marinate it well. Keep it aside for 5-10 minutes for resting.

For Frying

• In a wok or deep pan, add oil, once it’s hot, add marinated chicken wings and fry until half done..
• Transfer it to an absorbent paper, refry the wings until golden in color on high flames.
• Keep it aside for further use.

For Tempering Chicken Wings

• In a wok or deep pan, add gochujang sauce, apple cider vinegar and sauté for a minute.
• Add tender coriander stem, white sesame seeds, fried chicken wings and toss it well for 2-3 minutes or until well coated.
• Transfer it to a serving dish, garnish it with coriander sprig, chili oil and white sesame seeds.
• Serve hot.

For Chilli Chicken Marination

• In a bowl, add Chicken breast, salt to taste, egg, vinegar, cornstarch, refined flour, white sesame seeds and marinate well. Keep it aside for 5-10 minutes for resting.

For Frying

• In a wok or deep pan, add oil, once it’s hot, add marinated chicken breast and fry until half done.
• Transfer it to an absorbent paper, refry the chicken breast until golden in color on high flames.
• Keep it aside for further use.

For Tempering Chilli Chicken

• In a wok or deep pan, add Prepared gochujang sauce, light soy sauce sauce, sesame seeds, water and mix. Add grated ginger, cornstarch slurry and stir it well.
• Add spring onion bulb, fried chicken breast and toss it well.
• Transfer it into a serving dish and garnish it with coriander sprig.
• Serve hot.