Korean Chicken
Ingredients
- - 700g Cubed Chicken Breast
- - 2 tsp Garlic Powder
- - 1.5 tsp Black Pepper
- - 2 tsp Paprika
- - 1 tsp Salt
- - 30g Cornflour
- For the sauce
- - 50ml Light Soy sauce mixed with 50ml
- Water (total 100ml)
- - 25g Honey
- - 40g Gochujang Paste
- For cucumbers
- - Thinly sliced Cucumber
- - 20ml Light Soy Sauce (Brand: Lee Kum Kee)
- - 10ml Rice Vinegar
- - OPTIONAL Chilli Flakes (can be really spicy, skip this if needed)
- - 1 tsp Garlic Powder
- - 1 tsp Sesame Seeds
Directions
Dice chicken into bite size pieces toss in a bag with pepper, garlic, paprika, salt, cornflour
Heat some oil and cook chicken on high
Remove chicken and add ingredients for the sauce and cook until bubbling. Add chicken and continue cooking. The sauce will thicken as it’s coating the chicken.
For cucumbers: toss all ingredients for cucumber salad and let marinate for 30 mins or more
Serve with rice
Save Recipe