This recipe comes from Onehunga High School student Emmanuel Lee. Emmanuel and his team mate Abigail Rapana were the 2015 Auckland regional winners of the National Secondary Schools Culinary Competition. Emmanuel says: "This chicken recipe uses an ingredient called gochujang that is in many Korean dishes. We use it a lot at home so I wanted to share this flavour with New Zealanders."
Sauce
| 1 Tbsp | Oil |
| 4 cloves | Garlic, crushed |
| ⅓ cup | Tomato sauce |
| ⅓ cup | Light corn syrup, or rice syrup |
| ¼ cup | Gochujang, hot pepper paste (Main) |
| 1 Tbsp | Apple cider vinegar |
| ½ cup | Unsalted peanuts, roasted, roughly chopped |
Coating
| 1 tsp | Black pepper |
| 1 tsp | Salt |
| 1 tsp | Baking soda |
| ½ cup | Potato starch |
| ½ cup | Flour |
| 2 large | Chicken breasts (Main) |
| 1 serving | Oil, for frying chicken |
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Directions
- For the sauce, heat oil in a small frying pan over a medium heat and cook crushed garlic for 1 minute – do not let it brown. Add tomato sauce, rice syrup, gochujang and apple cider vinegar. Mix to combine. Bring to the boil then turn down heat to let sauce thicken slightly. Stir occasionally. Add peanuts and mix through.
- For the coating, mix together salt, pepper, baking soda, potato starch and flour.
- Cut chicken into strips and coat in flour mixture, then into beaten egg and back into flour mixture.
- Heat some cooking oil in a frying pan. Shallow fry chicken until golden and cooked through.
- Add cooked chicken to sauce mixture and heat through.
- Serve immediately with an Asian slaw and steamed rice.
Pantry notes
Hot pepper paste, known as gochujang is made from red chilli, glutinous rice, fermented soybeans and salt . Very pungent, it adds a deep red colour to dishes. Available from Asian grocers and larger supermarkets. Look for the red tub. Find out more in ourglossary section.
