This site uses cookies to provide and improve your shopping experience.
If you want to benefit from this improved service, please opt-in.
Cookies Page.
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
For 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.
For 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.
For serving, arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.
