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Good Mood Crispy Chicken by Adam Handling

Cook at Home

What better reason to try Good Mood Crispy Chicken than because of its name! Happy Eating!

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.

Frog by Adam Handling, 34/35 Southampton Street, Covent Garden, London, WC2E 7HF

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