Korean honey-butter chicken in a wok | 20-minute dinner
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20 min
Quick
Kifli Kukták
Ropogós csirkefalatok selymes, édeskés-sós fokhagymás-mézes vajmázban összeforgatva. Ez a népszerű koreai fogás mindössze 20 perc alatt elkészül a wokban, és garantáltan az egész család kedvence lesz!
Preparation method
Preparation
Pat the chicken thigh fillets dry with a paper towel, then cut them into bite-sized pieces, about 2-3 cm. Toss with the cornstarch and a pinch of salt so that each piece is coated in a thin, silky layer.
Finely chop the garlic, slice the spring onion (separating the white and green parts), and thinly slice the red chilli pepper. In a small bowl, mix together the honey and soy sauce.
Frying in the wok
Heat the sunflower oil in a large wok or deep frying pan over high heat. Add the cornstarch-coated chicken pieces in an even layer and fry for 4-5 minutes, tossing occasionally, until golden brown and crispy on the outside. Transfer the chicken to a plate.
Chef's tip
If you want even crispier chicken, you can double-fry the meat: after the first fry, let it rest for 2 minutes, then toss it back into the smoking hot wok for 1 minute before adding the glaze.
When sautéing the butter and garlic, take care not to let the garlic brown too much; it should just become fragrant before you pour in the honey-soy glaze.
55 min
Quick
