Sauteed chicken with spicy Korean cold season

The raw materials needed to make the sauce:

-2 tbsp chilli sauce (Gochujang) Korean and 1.5 tbsp chili powder

-1 tablespoon finely minced garlic

-1.5 tbsp soy sauce

-1 tbsp sugar

-1 tsp black pepper

-2 teaspoons yellow curry powder

-1 tbsp white wine

-1 teaspoon finely minced ginger (powder form as well)

-Half a tablespoon of sesame oil.

For all the raw materials into the mix into the sauce.

Part of the main raw material:

-0.5 kg chicken

-Vegetables: cabbage, onions, sweet potatoes cut small. Basil

How to do:

Step 1: Thai chicken breasts into chunks in a bowl and mix about 2/3 of the sauce. Marinated chicken about 1 to 2 hours to infuse the meat was spicy.

Step 2: For the Pan up the stove, pour a little cooking oil to fry. It is best to use sesame oil. The hot oil then wait for the chicken into a class. The island comes when the chicken, hunting for chicken out to disk.

Step 3: North Pan onto the stove continues to vegetable stir-fry. For the most part the same vegetable stir-fry sauce to infuse spices vegetables. Can add a little water to cook vegetables are ripe, smooth ball.

Step 4: veg, for the next chicken on both islands. Can add little Sesame on for food was up smell.

In the cold winter days, this Korean fried chicken dish really take rice.

Wish you have a warm evening next to loved ones.=

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