Korean style chicken bites
Chicken bites, coated in a sweet gochuchang sauce, with sesame seeds. Serve with kewpie mayo for an absolute TREAT. Use veggie chicken or real chicken for this - read the notes for more.
PS. my mum said this is the best recipe I’ve ever made, so take her word for it.
Recipe
THE CHICKEN BITES
1 cup veggie chicken pieces (or real boneless chicken chunks)
4 tbsp plain yogurt (dairy free works too)
Sprinkle of each: cayenne pepper, smoked paprika, garlic powder, ground coriander, salt, pepper
Juice of 1/2 lemon
80ml soy milk
1 cup flour + sprinkle of each: cayenne pepper, smoked paprika, garlic powder, ground coriander, turmeric, salt, pepper
Vegetable oil for frying
THE SAUCE
1 heaped tbsp gochuchang
2 tbsp honey/ syrup
1 tbsp rice vinegar
1 tbsp sesame oil
Garlic powder
Salt and pepper
2 tbsp soy sauce
TO TOP
Sesame seeds
Fresh parsley
Mayo (I used kewpie but use mayo of choice)
Method
Add your chicken pieces to a bowl and add the yogurt and spices as well and the lemon juice. Season well and mix.
Leave to sit for 1-2 hours in the fridge.
To a medium bowl, add 1 cup wholemeal flour, and the rest of the spices. To another bowl, add the soy milk.
Add the chicken pieces to the bowl of flour 1 by 1 and coat evenly, being careful to not rub off the yogurt beneath them.
Add them to the soy milk and then back into the flour mix, to get another even coating.
Set onto a plate ready for frying.
Add oil to a frying pan on medium heat and wait until hot - I usually splash a drop of water ontop, when it sizzles it’s ready.
Add the chicken pieces to the pan 1 by one and leave to brown on each side - takes 1-2 minutes on each side.
Put the chicken pieces onto a piece of kitchen roll to drain out excess oil whilst you make the sauce.
To a small bowl, add all the sauce ingredients. Season to taste, then microwave for 30 seconds until bubbling
Add the chicken pieces to a bowl, as well as 3/4 the sauce and mix them well.
Add to your serving bowl, top with fresh parsley, sesame seeds, and mayo. Use the rest of the sauce for dipping, or save for later.
Notes + Variations:
If using real chicken, I’d just use pre cooked chunks - they dont get fried for long, so it just reduces the risk of undercooking the chicken, and overcooking the outside.
