Korean Chicken Sticks

Ingredients: 

600g chicken breast, cut into 1 cm pieces 

¼ cup oil 

1 tbsp gojuchang 

1 tbsp Supreme Ginger Garlic Paste 

Salt to taste 

2 tbsp rice wine vinegar 

⅓ tsp Supreme Coarse Black Pepper 

1 tsp Supreme Chilli Powder 

1 tsp soy sauce 

1 ½ cups Supreme Original Chicken Fry Mix 

½ cup potato/corn starch

Cocktail sticks 

Oil to shallow fry

Sauce:

¼ cup ketchup 

3 tbsp gojuchang 

¼ cup honey

2 tbsp soy sauce 

1 ½ tbsp Supreme Garlic Paste 

1 tbsp Sesame oil 

Garnish: 

Sliced spring onions 

Supreme White Sesame Seeds

Supreme Black Sesame Seeds 

 

Method: 

Add chicken breast, oil, gojuchang, ginger garlic paste, salt, rice wine vinegar, coarse black pepper, chilli powder and soy sauce into a bowl. Mix well then thread the marinated chicken through the cocktail sticks. Then add the chicken sticks back into the bowl and toss in any remaining marinade. Add chicken fry mix and potato starch into a shallow dish and mix well. Coat all the chicken sticks in the chicken fry mix and set aside. Heat enough oil to shallow fry over medium-high heat. Gently add the chicken sticks into the oil and fry in batches until golden and cooked through. Remove using a slotted spoon and drain on a  cooling rack. Add all the ingredients for the sauce into a pan and heat over high heat. Mix well and once the sauce is bubbling add the chicken sticks. Toss well ensuring the chicken sticks are coated well in the sauce. Garnish with spring onions, sesame seeds and serve.