Sticky Korean chicken
- Difficulty Easy
- Active time 15 minutes
- Total time 55 minutes
- Servings 4 portions
- Chicken
- 2 garlic cloves
- 10 g fresh ginger, peeled and cut into pieces
- 20 g cornflour
- 1 tsp baking powder
- 1 tsp salt
- ¼ tsp ground black pepper
- 1000 g chicken thighs, cut into pieces (3- 4 cm)
- Sauce
- 2 cloves garlic
- 10 g fresh ginger, peeled and cut into pieces
- 50 g brown sugar
- 120 g rice wine vinegar
- 1-2 tsp chilli paste, to taste
- 60 g tomato sauce
- 20 g dark soy
- 15 g sesame oil
- 1 tsp chicken stock paste
- 1200 g water
- 250 g Basmati rice
- 1 tsp salt
- 1 red chilli, finely sliced, for serving
- 1 spring onion/shallot, trimmed and finely sliced for serving
Preparation
Chicken
- Preheat oven to 220 C. Line a baking tray (30 x 40 cm) with aluminium foil and set aside.
- Place garlic and ginger into mixing bowl and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula then chop for a further 3 sec/speed 5.
- Add cornflour, baking powder, salt and pepper and mix 5 sec/speed 3.
- Add chicken and mix with aid of spatula to coat. Transfer onto prepared baking tray, in a single layer and set aside.
- Bake for 10 minutes (220 C), continue with recipe while chicken is cooking.
Sauce
- Place garlic and ginger into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then chop for a further 3 sec/speed 5.
- Add sugar, vinegar, chilli paste, tomato sauce, dark soy, sesame oil, chicken stock and 200 g of the water and cook 10 min/120C/speed 1, placing simmering instead of measuring cup onto mixing bowl lid.
- Pour half of the sauce over chicken and stir to coat, then continue to cook 10 minutes (220 C). Transfer remaining sauce into a bowl and set aside. Continue with recipe.
- Place simmering basket into mixing bowl and weigh rice into it. Remove rice and rinse until water runs clear. Add remaining 1000 g water and salt into mixing bowl. Insert simmering basket and cook 14 min/100C/speed 4.
- Pour remaining sauce over chicken and stir to coat, then cook for a further 5 minutes (220C) or until chicken is cooked through.
- Garnish with chilli and spring onion before serving with rice.
