Sesame Chicken Korean Style
- Yield servings
- 3 -- boneless chicken thighs, with skin on
- 1 -- egg yolk
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 3 tablespoons sake
- Oil for deep frying
- 1 -- and 1/2 cup corn starch
- -- Korean hot sauce (recipe follows)
- -- Cooked sushi rice (optional)
- -- Potato salad (optional)
- -- Cilantro springs (optional)
Cut each chicken thigh into 8 pieces. Mix all ingredients for the marinade in a medium bowl. Place the chicken in the zip lock bag. Pour the marinade over the chicken and marinate in refrigerator for at least 20 minutes.
Heat oil to medium temperature, or 340F in a medium pot. Drain the marinade from the chicken and dust lightly with corn starch. Toss and coat each piece thoroughly. Add chicken a few pieces at a time to the hot oil. Fry for about 7 minutes or until golden brown so that a fork can be inserted into the chicken with ease. Drain on a paper towel.
Toss the chicken in the Korean hot sauce while the chicken and sauce are still hot. To serve, place the rice in an individual bowl. Place the chicken and potato salad over rice. Garnish with cilantro. Makes 4 servings.
Korean hot sauce
In a medium sauce pot, mix together 2 tablespoons of Korean chili paste (go chuoo jang*), 1/4 cup water, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon sesame oil,1 tablespoon garlic powder, 2 tablespoons crushed sesame seed, and 1/4 cup minced green onion. Bring to a boil over medium low heat and turn off the heat.
(*) Korean chili paste (go chuoo jang) =This can be purchased at an Asian grocery store.