Budget · Chicken · Chinese · Fast & Easy · Korean · Mains · Uncategorized

Korean “Curry” (Spicy and Tangy Chicken in Korean Chilli Sauce)

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I was not sure on what to call this dish as it is a dish i came up with, but since it is spicy and thick, i will call it Korean “curry”. I am very surprised how well this dish turned out even though it was a rather impromptu recipe that i can came up with in my mind. It is spicy, tangy and fragrant. The sauce goes extremely well with rice, making me crave for more rice when i finished my plate. I was absolutely blown by the flavour combination!

Ingredients:

  1. 250g chicken, diced
  2. 3 cloves garlic, chopped
  3. 3 shallots, sliced
  4. 2 tbsp plain flour
  5. 2 tbsp korean chilli paste
  6. 1 tbsp rice wine
  7. 1 tbsp mirin
  8. 1 tbsp sesame oil
  9. 1 tbsp soy sauce
  10. 1 tsp minced ginger
  11. 1 cup pork bone broth/chicken stock
  12. Coriander, chopped
  13. Spring onions, chopped
  14. 1 red chilli, sliced
  15. Handful of thai basil
  16. Juices of 2 big limes, to taste

Method:

  1. In a hot wok, saute shallots and garlic until fragrant.
  2. Add in chicken and lightly brown. Put in flour and toss well.
  3. Add in all the sauces, seasonings and ginger. Fry briefly.
  4. Pour in broth and bring to boil. Simmer until sauce is thickened.
  5. Add in basil, coriander, spring onions and chillies. Simmer for another 5 minutes.
  6. Pour in lime juice and simmer briefly.
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