200g chicken thigh (deboned)
1/4 cup milk
Dash salt
Pinch of pepper
1 clove garlic (minced)
1/4 tsp ginger (minced)
Cornflour (for coating)
Oil for deep frying
Chopped peanuts for garnishing (I omit)
Sauce:
1/2 tbsp light soy sauce
1 1/2 tbsp mirin
1 tbsp apple cider vinegar
1/2 tbsp gochujang
1 1/2 tbsp honey
1 tsp sesame oil
1 tbsp brown sugar
1/2 tsp garlic (minced)
1/2 tsp ginger (grated)
Pinch of grounded white pepper
Methods:
- Cut the chicken thigh into bite-size pieces, place in a bowl, pour in 1/4 cup milk, mix and let it soak for 2 hours in the fridge.
- Drain chicken pieces, add minced garlic, ginger, salt and pepper. Stir to mix and set aside for 30 minutes.
- Heat the oil in a deep wok. Coat chicken evenly with cornflour and fry chicken until golden brown. Drain on kitchen towel.
- Combine all sauce ingredients in a saucepan and bring to boil, stirring constantly, lower heat to simmer for 2 to 3 minutes and off the heat.
- Add the chicken into the sauce, stir to coat the pieces evenly and serve immediately.
This recipe is adapted from Diana Gale of Domestic Goddess Wannabe.
