Spicy Chicken Recipe
- cook TIME 45 mins
- prep TIME 10 mins
- total TIME 51 mins
Ingredients (18)
- 18 oz skinless boneless chicken breasts cut into chunks
- 2 tbsp gochujang
- 2 tbsp Heinz ketchup
- 18 oz potatoes cut into strips
- 1/3 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tbsp garlic minced
- 1 1/2 cup canola oil *
- 1 tsp paprika
- 1 tbsp honey
- 1 tbsp lemon juice
- 3/4 cup water
- 2 tsp reduced-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp ginger minced
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 2 tbsp scallions sliced
INSTRUCTIONS
Prep:
Cut the chicken: Cut the chicken breasts into diagonal slices across their length. Cut the slices in half into chunks.
Cut the potatoes: Prepare a crinkle cutter (or wavy chopper) and cut the potatoes lengthwise into thick slices. Lay the slices down and cut them into 1/4-inch wide strips.
Mince the garlic: Slice off the root of the cloves and peel the skin. Mince the garlic cloves with a knife or mincer.
Mince the ginger: Separate the knobs and peel the skin. Cut the ginger into thin slices. Stack the slices and cut them into thin strips. Cut the strips into small cubes and mince the cubes.
Slice the scallions: Bunch the scallions together on the cutting board and cut across their length diagonally to get thin slices.
Cook:
Make the batter: Prepare a mixing bowl. Add 1/2 cup water, 1/3 cup cornstarch, 1/4 cup all-purpose flour, and 1 tsp paprika. Mix until fully combined.
Make the sauce: Prepare another bowl. Combine 2 tbsp gochujang, 2 tbsp Heinz ketchup, 1 tbsp honey, 1 tbsp lemon juice, 2 tsp reduced-sodium soy sauce, 1 tsp sesame oil, and 1/4 cup water.
Coat and fry the chicken: Coat 18 oz chicken breasts with the batter. Prepare a pot and add canola oil, leave 1 tbsp of oil for later. Bring it to a boil then reduce to low heat. Fry the chicken in different batches, each batch will take 5 minutes.
When done, remove the chicken from the oil and move them to a plate with oil-absorbing cooking paper. Then put the chicken back into the pot to re-fry for another 2 minutes and return them to the plate.
Fry the potatoes: Fry 18 oz potatoes for 10 minutes in different batches. Remove from the oil when done, then re-fry for another 2 minutes.
Caramelize the garlic and ginger: Prepare a hot pan over medium heat. Add 1 tbsp canola oil, 1 tbsp garlic, and 1 tsp ginger. Stir for 30 seconds to caramelize.
Cook the sauce: Pour the sauce in and let it simmer over low heat for 3 minutes.
Toss the chicken with the sauce: Mix the fried chicken with the sauce. Toss until all pieces are evenly covered.
Garnish and serve: Sprinkle with 2 tbsp scallions, 1 tsp black sesame seeds, and 1 tsp white sesame seeds. Then serve the chicken with the fries.
(*) Only part of the oil will end up in the final product, and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what ends up being consumed is 3 1/2 tbsp of canola oil for four servings.