Good Mood Crispy Chicken by Adam Handling

Serves

5

Prep Time

30 mins

Cooking Time

15 mins

Ingredients

For the sticky sauce

• 30g unsalted butter
• 1 onion, finely chopped
• 30g grated ginger
• 110g white sugar
• 50ml soy sauce
• 50g Gochujang
• 50ml rice vinegar

For the chicken

• 500g deboned chicken thighs, cut into pieces (leave the skin on)
• ½ tablespoon black pepper
• 50ml soy sauce
• 70g potato starch (N.B. can use corn flour or tapioca flour)

For the garnish

• Fresh coriander leaves (optional)
• Fresh lime

Method

To make the sauce

• Melt the butter in a saucepan. Add the onion and ginger and cook on a medium heat for 5 minutes, or until they’re softened.
• Pour in the sugar and dissolve.
• Add the Gochujang, vinegar and soy sauce.
• Cook for about 10 minutes on a low heat, until the liquid has reduced. You want to achieve a spicy, sticky sauce.

To make the chicken

• Add the pepper and soy sauce to the chicken and leave to marinate for a few hours (it’s not essential but it adds to the overall depth of flavour).
• Cover the chicken in the potato starch, this will ensure a crispy texture.
• Fry the meat in a hot pan of oil. Remove almost all of the chicken and add 2 large tablespoons of sauce to the pan.
• Stir the sauce – the small amount of oil should loosen the sauce. Add the chicken and stir until all the pieces are evenly covered in sauce.

To serve

• Arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.