Korean Spicy Chicken Curry

Korean Spicy Chicken Curry

This is another street food from Korea which I enjoy immensely. This is made in minutes and compliment the Stir Fry Noodles (see my earlier post). Both these dishes make a complete Korean meal. Though it is spicy, you can adjust the sharpness according to your taste, but it will suit Indian taste very well.

Preparation Time  : 10 minutes
Cooking Time       : 20 minutes
Difficulty               : Easy
Serves                   : 4

Ingredients :

• 300 grams of  Chicken Breast 
•   ½ Tablespoon Cooking Wine (I use Chinese Rice wine, you can use any White wine  instead) 
•   3 Pinches Salt
•   2 Pinches Black Pepper
•   Vegetable Oil for frying

Batter Ingredients :

• 1 Table spoon Corn Starch (for coating the chicken)
• 1 Egg White
• 4 Tablespoon Corn Starch (separately) 
• ½ Tablespoon Water

Sauce Ingredients :

• 2 Tablespoon Ketchup
• 2 Tablespoon Honey or Corn Syrup
• 1 Tablespoon Cooking Wine
• 1 Tablespoon Finely Chopped Onion
• 1 Tablespoon Sugar
• 1 teaspoon Sesame Seeds
• 1 teaspoon Red Pepper Paste
• ½ Tablespoon Olive Oil
• ½ Tablespoon Minced Garlic
• ½ teaspoon Sesame Oil
• 1 Pinch Black Pepper

Note : Korean recipe uses a very pungent Red Pepper paste and this is also not very common in Indian stores, so use 4 -6 normal Red chilies soaked in water, to make this paste.   If you don't like your food to be too spicy, deseed the chilies before soaking.

Method :

1. Wash, Clean and Cut  Chicken breasts into 1 inch cubes.

2. In a Dry bowl mix 3 pinches of salt, 2 pinches of black pepper, and Cooking wine. Marinate the Chicken pieces in this mixture. Set it aside for about 10 minutes.

3.  Take out the pieces from the marinade on a plate. Add 1 Tablespoon of corn starch to cover the chicken. That will help the batter stick better to the chicken. Sprinkle well too see that all the pieces are properly covered.

4. Now to make the batter, combine 4 Tablespoon of corn starch, 1 egg white, and ½ Tablespoon of water in a wide mouthed bowl.

5. Heat Vegetable oil in a wok over medium heat. The oil should be hot enough for frying.

6. Now put the chicken  pieces 5 - 6 at a time into the batter and mix. Fry them in batches. Don't over crowd the wok. Other wise the chicken would not be crispy.

7. Once they are Golden brown in colour , take out with a slotted spoon and spread on a plate lined with Kitchen towel to soak up the excess oil.

8. Start making the sauce simultaneously.

9. To make the sauce, mix of Ketchup, Honey or corn syrup, Sugar, Chopped Onion, Cooking wine, Minced Garlic, Olive oil, Red Pepper Paste,  Sesame seeds, Sesame oil, and Black Pepper.

 10. Heat a little vegetable oil in a wok over medium heat. Pour the mixed ingredients of the sauce into the oil.

11. Cook the sauce on medium heat. Once the sauce starts to boil, cook 1 more minute.

12. Add the fried chicken into the sauce, and mix it well.

13. Sprinkle some chopped Green Onions, or Roasted Sesame seeds or Roasted peanuts and serve hot with Rice or Noodles.