Tamil Nadu x Korea

Gochujang chicken 65

Name: Gochujang chicken 65
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 500 g boneless thighs bite size chicken, boneless; 1/4 cup curd (plain yogurt, natural yoghurt); 1 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 1/2 tsp black pepper; Salt, to taste; 4 tbsp cornflour (cornstarch); 3 tbsp rice flour; 1 egg; 2 cups for deep frying about 3 1/2 tbsp is absorbed cooking oil (vegetable oil); 3 tbsp gochujang; 2 tbsp honey; 1 tbsp soy sauce; 5 cloves minced garlic; 1 tbsp tomato ketchup (ketchup); 2 tsp vinegar; 3 sprigs curry leaves; 4 slit green chilli; 2 tsp sesame seeds

The Chennai bar snack and the Seoul fried chicken shared a glaze. Nobody shares the plate.

45 minTime

33 gProtein each

hotSpice

Sixty five, Korean style2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

435kcalsame

33 gproteinsame

2 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless thighs, bite size

Curd (plain yogurt, natural yoghurt)¼ cup

Ginger garlic paste1 tbsp

Kashmiri chilli powder2 tsp

Black pepper½ tsp

Saltto taste

Cornflour (cornstarch)4 tbsp

Rice flour3 tbsp

Egg1

Cooking oil (vegetable oil)2 cups for deep frying, about 3 1/2 tbsp is absorbed

Gochujang3 tbsp

Honey2 tbsp

Soy sauce1 tbsp

Garlic5 cloves, minced

Tomato ketchup (ketchup)1 tbsp

Vinegar2 tsp

Curry leaves3 sprigs

Green chilli4, slit

Sesame seeds2 tsp

Method

6 steps

1Marinate the chicken with curd, ginger garlic paste, chilli powder, pepper and salt for 30 minutes.
2Add the egg, cornflour and rice flour and mix until each piece is coated in a thick paste.
3Heat the oil in a kadai on medium heat to 170°C. Fry the chicken in batches 5 minutes until golden and no pink remains inside. Drain.
4Raise the heat to 190°C and fry everything again for 1 minute.
5Fry the curry leaves and green chillies in the hot oil on medium high heat for 20 seconds. Drain.
6In a wok on medium heat, warm 1 tbsp oil with the garlic, then add gochujang, honey, soy, ketchup and vinegar. Bubble 1 minute, toss in the chicken, curry leaves and chillies.

Serve it like this

Pile the chicken high on a small platter, lean fried curry leaves and green chillies against the pile, and shower sesame over the top. Serve with wooden picks.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gochujang chicken 65

Make it your way

Ingredients

Method

Make it a meal