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Really Hot and Spicy Korean Chicken

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • WASH CHICKEN AND DRY WITH PAPER TOWELS. HEAT ABOUT 2 TABLESPOONS OF OLIVE OIL IN A NON-STICK SKILLET/ PAN. IN A BOWL, MIX CORNSTARCH, SALT AND PEPPER. DREDGE CHICKEN FILLET IN THE CORNSTARCH MIXTURE, SHAKE OFF EXCESS AND PAN FRY IN THE HEATED SKILLET UNTIL BROWNED. FLIP THE CHICKEN FILLET TO COOK THE OTHER SIDE, WHEN FINISHED, PUT ON A PLATTER AND SET ASIDE.
  • MAKE THE SAUCE: IN THE SAME PAN, HEAT A TABLESPOON OF SESAME OIL OR OLIVE OIL; SAUTE ONION UNTIL IT TURNS TRANSPARENT, THEN ADD MINCED GINGER AND RED PEPPER CHILI FLAKES, COOK FOR A MINUTE AND THEN ADD THE SOY SAUCE, LIQUID SEASONING, HOT SAUCE, KETCHUP, SUGAR AND WATER. STIR AND BRING TO A BOIL, LOWER HEAT AND SIMMER FOR ABOUT A MINUTE, ADD THE CHICKEN AND STIR JUST TO COAT. YOU MAY DO THAT OR JUST POUR THE SAUCE OVER THE COOKED CHICKEN IN THE PLATTER. SPRINKLE WITH SESAME SEEDS, ( I USED GOLDEN FLAX SEEDS, THEY LOOK LIKE SESAME SEEDS, ONLY BIGGER) AND SPRING ONIONS, THESE ARE OPTIONAL, USE ONLY IF YOU HAVE THEM IN STOCK, IF NOT DON’T BOTHER, THE DISH IS FINE WITHOUT IT.
  • SERVE HOT WITH STEAMED RICE.
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