Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Stir int he brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the garlic and ginger and cook for 30 seconds or until aromatic. Make the sauce and toss with chicken – Melt the butter in a skillet over medium heat.Transfer the chicken to a paper towel lined plate and repeat with remaining chicken. Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. ![]() Cook the chicken – Add oil to a heavy bottom pan and heat to 375 ☏.Coat the chicken – Toss the chicken pieces through the egg first, then dredge through the cornstarch.You can add toasted sesame seeds to the light oil to help with the flavor. Sesame Oil – most light oils and nut oils will work as a substitute (light olive oil, peanut oil, canola oil, sunflower oil) it just won’t have as much of that toasted sesame flavor.Rice Vinegar – If you don’t have rice vinegar, you can use apple cider vinegar instead.To keep your ginger lasting a long time, simply store it in a ziploc bag or plastic bag and freeze it. You can use dried if you don’t have fresh. Brown Sugar – You can use regular granulated sugar or mix 3 tbsp of granulated sugar with a tsp of molasses to make brown sugar.Honey – You can substitute with agave or maple syrup.I usually find this in the Asian aisle of my grocery store, or visit your local Asian market. Gochujang is a red chili paste that is savory, sweet and spicy. Gochujang Sauce – You can use any of your favourite hot sauce but I find that Sriracha or Sambal Oelek are the most similar in flavor.Butter – I used unsalted because we’ll get plenty of sodium from the sauce.You can substitute with flour, but you’ll need to double the amount and possibly double fry to get that crispy texture. ![]()
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