Korean Sweet and Spicy Chicken

• lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs↗1 1⁄2
• cups cornstarch↗1 1⁄2
• vegetable oil, for deep frying↗
• green chilies, sliced↗2
• dried red chilies, seeded and sliced↗2
• walnuts, finely chopped↗3
• salt & fresh ground pepper
• for the marinade
• tablespoon white wine↗1
• tablespoon dark soy sauce↗1
• garlic cloves, minced↗3
• onion, finely chopped↗1⁄2
• for the sauce
• tablespoon chili oil1
• teaspoon gochujang chili paste↗1⁄2
• tablespoons dark soy sauce↗2
• teaspoons pineapple juice↗1 1⁄2
• garlic cloves, peeled↗15
• tablespoons maple syrup↗2
• tablespoon sugar↗1

Step-by-step instructions

1. 1

   Cut chicken into bite-size strips and season with salt and pepper.

2. 2

   Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.

3. 3

   Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.

4. 4

   Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.

5. 5

   Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.

6. 6

   Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.

7. 7

   Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.

8. 8

   Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.