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Recipe Korean Sweet Spicy Chicken Bites

Korean Style Sweet Spicy Chicken Bites

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    6 mins

  • Cooking

    20 mins

Recipe Video Asian Food Chicken Appetizer Lunch Dinner Over 60 mins

What You Will Need

Ingredients

  • 1 lb. boneless skinless chicken thigh, trimmed and cut into bite sized pieces
  • 1/2 cup milk
  • ⅓ cup cornstarch
  • oil for deep frying
  • coarsely chopped peanuts, for garnish

Marinade

  • 1/4 tsp. salt
  • pinch pepper
  • 1/2 tsp. Lee Kum Kee Minced Garlic
  • 1/2 tsp. Lee Kum Kee Minced Ginger

Sauce Mix

  • 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 3 Tbsp. mirin
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 3 Tbsp. honey
  • 2 tsp. Lee Kum Kee Pure Sesame Oil
  • 2 Tbsp. brown sugar
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger
  • pinch pepper

Made with
Lee Kum Kee products

Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. https://www.youtube.com/embed/9KLj_Qyl3Ks
  2. Place chicken and milk into a medium bowl and place in the fridge for at least 30 minutes. Drain well and mix with the salt, pepper, Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Let marinate for 20 to 30 minutes.
  3. In a pan, combine all sauce ingredients and whisk together. Bring to a boil then reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
  4. Pour about 1 inch of oil into a heavy bottom pan and heat to 330°F. Coat each chicken piece well with the cornstarch and to hot oil one at a time, making sure not to overcrowd the pan. Fry them in two batches, if necessary. Cook until light golden brown, about 3-5 minutes. Remove and set on a wire rack or a paper towel-lined plate to drain excess oil.
  5. Warm up the sauce over medium low heat. Add the chicken and toss well until the chicken pieces are evenly coated.
  6. Garnish with chopped peanuts. Enjoy!

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