Ingrédients
- 1 x 250g pack of Merchant Gourmet Korean-style Grains
- 500g chicken thighs, cut small
- 2–3 tbsp rice vinegar
- ½ cup plain flour
- ½ cup cornstarch
- 2 garlic cloves, grated
- Small piece of ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 1 ½ limes (juice)
- 2 tsp sugar
- 2 tbsp maple syrup (or honey)
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 cucumber, thinly sliced
- 1 fresh chilli, thinly sliced
- Pinch of chilli flakes
- Salt & black pepper
- Fresh coriander, chopped
- 500g chicken thighs, cut small
- 2–3 tbsp rice vinegar
- ½ cup plain flour
- ½ cup cornstarch
- 2 garlic cloves, grated
- Small piece of ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 1 ½ limes (juice)
- 2 tsp sugar
- 2 tbsp maple syrup (or honey)
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 cucumber, thinly sliced
- 1 fresh chili, thinly sliced
- Pinch of chili flakes
- Salt & black pepper
-
Fresh coriander, chopped
Méthode
- Start with the chicken. Cut the thighs into small pieces.
- Wash (or marinate if you have time) in rice wine vinegar to keep them moist.
- Pat dry, then coat in a 50/50 mix of cornflour and plain flour. Season with salt and pepper.
- Fry until golden brown and crispy.
- While still hot, season again with a little salt, then toss in the glaze.
- In a pan, heat a little neutral oil and gently cook grated garlic and ginger until fragrant.
- Add gochujang, a squeeze of fresh lime juice, a pinch of sugar, a splash of maple syrup, soy sauce, and fish sauce.
- Stir well, then add a cornstarch slurry (cornstarch mixed with a little water) to thicken.
- Spoon chicken and glaze over Merchant Gourmet Korean-Style Grains.
- Garnish with sliced spring onion and fresh coriander.
- Serve with quick pickled cucumbers on the side.
- Slice cucumbers thinly.
- Toss with rice wine vinegar, fresh lime juice, sugar, sliced fresh chili, chili flakes, fish sauce, salt, and pepper.
- Let sit for at least 15 minutes before serving.
For the Glaze:
To Serve:
Quick Pickled Cucumbers:
