Korean Chilli Chicken
This Korean Chilli Chicken recipe is a healthier twist on the classic Korean Fried Chicken dish. It is a low-calorie option and perfect for those who are watching their weight. This recipe uses less oil and is gluten-free, making it suitable for many dietary preferences. Additionally, it is easy to prepare and uses healthy ingredients, making it a great option for a quick weeknight dinner. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
184 kcal
Protein
15 g
Carbs
7 g
Fat
12 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
250 gms (250g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Olive Oil
1 tbsp (15g)
Clove Garlic, Chopped
1 tsp (5g)
Gochujang (Korean Chilli Paste)
2 tbsp (30g)
Soy sauce
2 tsp (10g)
Honey
2 tsp (10g)
Grated Ginger
1 tsp (3g)
Rice Vinegar
1 tbsp (15g)
Plain Water
60 ml (60g)
Sesame Seeds
1 tbsp (9g)
Instructions
Cooking Steps
Season the chicken pieces with salt and black pepper.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes until golden brown and cooked through.
In a small bowl, whisk together the gochujang, honey, soya sauce, rice vinegar, garlic, ginger, and water.
Pour the sauce over the chicken and stir to coat evenly.
Let the chicken simmer in the sauce for 2-3 minutes until the sauce thickens and coats the chicken.
Garnish with sesame seeds and serve hot.