Korean Chilli Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 4 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken leg (s), approx. 170 g each
- 3 ½ tablespoon sugar
- 1 tablespoon garlic, finely chopped
- 2 tablespoon, heaped onion (s), finely diced
- 1 tablespoon ginger, freshly chopped
- 2 tablespoon soy sauce, light
- 3 tablespoon hot chili paste, dose to taste
- 2 tablespoon sesame seeds, toasted
- 2 tablespoon sesame oil or rapeseed oil
- 300 g veetables (Asian veetables), frozen
- 160 ml chicken broth
- some cornstarch to tie
- some water to mix the starch
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs, pat dry, separate at the joint and cut off the back bone with poultry scissors. Mix the sugar with the chicken pieces and let rest for an hour.
- In the meantime, stir a marinade from the oil, garlic, onions, ginger, soy sauce, chili paste and sesame seeds, coat the chicken pieces with it and marinate for at least 2 hours.
- Bring the chicken broth to the boil in a wider saucepan, add the chicken pieces with the marinade and cook in them for about 1/2 hour. Then take it out.
- Cook the vegetables in the broth for about 10 minutes, thicken with the mixed cornstarch and taste a little. Place the chicken pieces on top and heat everything again.
- Arrange on plates.
- Best served with rice.
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