Korean sticky stir-fried chicken
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 onions, thinly sliced
- 2 beetroot, thinly sliced
- 3 tbsp chilli bean paste
- 1 x 5 cm ginger piece, peeled and finely chopped
- 1 spring onion, thinly sliced, to garnish
- 1 x 75 g Woolworths Asian Chinese prawn crackers bag
- 4 free-range chicken breasts, cut into large chunks
- salt to taste
- 200 g sugar
- 1/4 cup rice vinegar
- 2 white wine vinegar
- 60 ml water
- 90 g brown sugar
- 4 tbsp soya sauce
- 1 red chilli, roughly chopped
- 4 garlic clove, finely chopped
- 4 tbsp canola oil
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Cooking Instructions
Heat half the oil in a wok over a high heat. Cook the chicken in batches until sealed and golden brown. Remove from the wok and set aside.
To make the glaze
- Place all the ingredients in the wok and cook, stirring, until the sugar has just dissolved.
- Return the chicken to the wok and toss to coat in the glaze. Cook until the chicken is cooked through. Serve immediately with the prawn crackers and beetroot onion pickle. Garnish with spring onion.
To make the beetroot onion pickle
Heat the white wine vinegar, sugar and salt in a saucepan over a medium heat until the sugar has dissolved. Pour over the beetroot and onion and set aside to cool.
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