Sticky Honey Gochugaru Chicken Breasts Recipe
These sweet, sticky and spicy chicken breasts will delight fans of oriental cuisine. The combination of flavors in this dish is surprising and unique. Chicken breasts in this great sauce goes best with rice noodles.
Ingredients
- 2 boneless skinless chicken breats cut into bite-sized pieces If the chicken breasts are small, use three
- 4 cloves garlic
- 1 tbsp grated ginger
- 3 tbsp flour
- 7 tbsp soy souce
- 7 tbsp water
- 4 tbsp liquid honey
- 2 tbsp apple cider vinegrar or rice vinegrar
- 2 tbsp tomato paste/tomato concentrate
- 1 tbsp gochugaru
- 1 tbsp sesame
- 1 tbsp fresh herbs
- 7 oz/200 g rice noodles or rice or any kind of noodles
Instructions
- Mix soy sauce, liquid honey, tomato paste, vinegar, Gochugaru, and water. Stir until all the ingredients are well combined and the sauce is smooth. Note that tomato paste/ tomato concentrate takes the longest to combine with other ingredients.
- Cut the boneless and skinless chicken breasts into small pieces, sprinkle with salt and pepper, and dredge in flour. Dredging is a way to coat food in flour. Heat the oil in the pan. Carefully place the chicken pieces in the pan and fry for a few minutes until ready.
- Now it’s time to use ginger. Take a piece of ginger and peel the skin off it. You can use the side of a teaspoon to scrape the skin from ginger root. Grate it with a handheld grater or on the small holes on a cheese grater. If you don’t have a grater, use a knife to chop the ginger.
- Peel the garlic cloves and grate them. You can also chop them finely with a knife.
- When the chicken pieces are almost cooked, make some space in the middle of the pan and add the ginger and garlic. Fry the ginger and garlic for about 30 seconds, then mix everything with the chicken.
- It's best to serve chicken pieces with rice noodles or rice. First, cook the rice noodles or rice according to the instructions on the package. Then add the rice noodles or rice to the pan and mix well with the chicken pieces and the sauce. You can also add chopped herbs. I often use fresh chives.