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Recipes - Korean Chilli Chicken

Recipe Name

Korean Chilli Chicken

 Submitted by Guest
Recipe Description A crispy skinned chicken wing recipe with a massive punch of flavour.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
largeeggs, white only
1
teaspoonsalt
1
teaspoonbaking soda
1.5
quarters chickenChicken wings with skin on
4
clovesgarlic minced
2
teaspoonsfresh ginger, grated
1/4
cupKorean Chili Paste - Gochujang
2
tablespoonsdark soy sauce
1
tablespoonrice wine vinegar
3
tablespoonsdark brown sugar
1
tablespoonsesame oil
1
tablespoonfish sauce
Steps
Sequence Step
1mix together the egg white, salt and baking soda until the salt has disolved.
3on a baking tray with a airing rack position on top, place the egg white coated chicken. Allow for some space between the chicken to allow it to dry. Leave the chicken to air uncovered in the fridge for at least 8 hours.
4turn the chicken in you have a chance to allow it to dry evenly.
5heat the oven to 220oC
6bake the chicken on the airing rack for 15 mins, turn over and bake for another 10 mins, return and bake for another 10 mins. they are done when brown and crispy.
7In the last ten mins of cooking start making the sauce. Mince the garlic and ginger. Saute slightly with the sesame oil. Add the chili paste, soy sauce, rice wine vinegar, brown sugar and fish sauce. Simmer for 3.-4 mins until the sauce becomes thick and gooey.
8when the chicken comes out of the oven coat it with the sauce using a silicon brush. serve immediately with a bowl of rice.






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