Korean Fried Sweet and Sour Chicken
Ingredients: chicken thighs, buttermilk, ketchup, salt, ginger · 30 min cook time · 620kcal · $14.70
Ingredients
4pieces chicken thighs, 100ml buttermilk, 3tablespoons ketchup, pinch salt, 25g ginger, 200g short grain rice, 300ml water, 1tablespoon gochujang paste, 1tin tin of pears, 4cloves garlic, 1tablespoon cider vinegar, 1teaspoon fish sauce, 50g cornflour, 50g plain flour, 2stalks spring onions
Instructions
1. Create a marinade using buttermilk, ketchup, and salt, and give it a mix.
2. Chop chicken thighs into four pieces each and add them into the marinade, along with some ginger.
3. Combine short grain rice and water in a pan, bring to a boil, then reduce to a simmer.
4. Make the sweet and sticky sour sauce by mixing ketchup, juice from the tin of pears, gochujang paste, grated ginger, grated garlic, cider vinegar, and fish sauce in a pan over medium heat, reducing it down.
5. Mix cornflour and plain flour with salt in a bowl for the dredge.
6. Toss the marinated chicken in the flour mixture and fry in oil.
7. Dice the pears and white parts of spring onions and stir them through the cooked sticky rice.
8. Combine the fried chicken with the sweet and sticky sauce and serve with the rice.
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