Easy Korean Chili Chicken कोरियन चिली चिकन & फ्राइड चिकन Fried Chicken bonus recipe Recipe

To quench your thirst of Korean Delicacies, try these two amazing and easy recipes.

Ingredients · Servings 2-4

Chicken Breast
Chicken Wings
cornstarch
kashmiri red chilli
refined flour
Rice Flour
Vinegar

Method · 45 min

In a wok or pan, add oil, once it's hot, add garlic clove and saute it for a few seconds on high flame.
Add water, sugar, brown sugar, rice flour and mix well. Cook for 3-4 minutes until thickens on medium flame.
Add soaked kashmiri red chillies and give a quick boil.
Transfer it into a grinder jar and grind into a smooth paste.
Keep it aside for further use.
In a bowl, add prepared gochujang paste, add apple cider vinegar, sugar, salt and mix it well.
Keep aside for further use.
In a wok or deep pan, add oil, once it's hot, add ginger, prepare instant gochujang paste and sauté it for 2-3 minutes on moderate heat.
Add apple cider vinegar, sesame oil, light soy sauce, salt to taste, honey and mix it well.
Add salt to taste, sugar and cook it for 4-5 minutes.
Keep it aside for further use.
In a bowl, add chicken wings, salt to taste, egg, vinegar, cornstarch, refined flour, white sesame seeds and marinate it well. Keep it aside for 5-10 minutes for resting.
In a wok or deep pan, add oil, once it's hot, add marinated chicken wings and fry until half done..
Transfer it to an absorbent paper, refry the wings until golden in color on high flames.
Keep it aside for further use.
In a wok or deep pan, add gochujang sauce, apple cider vinegar and sauté for a minute.
Add tender coriander stem, white sesame seeds, fried chicken wings and toss it well for 2-3 minutes or until well coated.
Transfer it to a serving dish, garnish it with coriander sprig, chili oil and white sesame seeds.
Serve hot.
In a bowl, add Chicken breast, salt to taste, egg, vinegar, cornstarch, refined flour, white sesame seeds and marinate well. Keep it aside for 5-10 minutes for resting.
In a wok or deep pan, add oil, once it's hot, add marinated chicken breast and fry until half done.
Transfer it to an absorbent paper, refry the chicken breast until golden in color on high flames.
Keep it aside for further use.
In a wok or deep pan, add Prepared gochujang sauce, light soy sauce sauce, sesame seeds, water and mix. Add grated ginger, cornstarch slurry and stir it well.
Add spring onion bulb, fried chicken breast and toss it well.
Transfer it into a serving dish and garnish it with coriander sprig.
Serve hot.