ANNYEONG! If you're here from my instagram, you might know that Chinese food isn't exactly at the top of my favourite cuisine list. And Korean fares worse, it is wayyyyyyyy down in my list. So why I ended up with this gochujang cornflake chicken is as confusing as it is for you, as is for me.
All I know was that I wanted the dish to be healthier, because such sweet sour dishes tend to have loads of sugar in them. So for my recipe, I didn't use refined sugar. Neither are these deep fried. This recipe was really haphazardly and randomly put together on a whim but it turned out really well and surprised me!
This stemmed from my attempt to make my favourite 咕老肉 (Gu Lao Rou), sweet sour pork. The end product is something completely different though. I guess the Korean influence in this dish might be because I was kinda in love a dish I had at a korean fusion bar, Joo Bar. Their Dak Kang Jung, chicken tenders with gochujang, which I fondly term it as Korean GLR.
I must say, I'm really good at utilising random ingredients in my pantry. Why cornflakes you ask? I have absolutely no idea, I guess it was my substitute for bread crumbs and it offers a good crunch. I threw in a couple of walnuts too, just because I have them and because I CAN. It's optional but why not? It offers a nutty taste to the dish, making the dish nuttier than how it came about (;
2 large chicken breasts, cubed into 1/2 inch thickness
2 tsp sesame oil
2 tbsp light soy sauce
2 tbsp shaoxing wine
A dash of pepper
- Mix ingredients together in a big bowl, then marinade cubed chicken in for at least 20 minutes.
150g crushed cornflakes (small crumbs, don't need to be too fine)
150g cornflour, more if necessary 2 eggs, beaten
- Prepare 3 bowls and place the each ingredient in separately.
2 tbsp gochujang sauce
3 tbsp honey
1/2 cup white rice vinegar
- Mix all ingredients together in microwavable bowl, it will be slightly watery.
- Microwave for 1min 30secs until boiling and it will be slightly thicker.
A handful of walnuts
When ready to bake, preheat oven to 180'c.
Line a big baking tray with parchment paper.
With each cubed chicken, toss in the cornflour, egg and then cornflakes. Then, place on the oven tray. Repeat.
Bake for 20 minutes or until slightly brown.
Toss chicken quickly in the sauce and remove (to prevent it from being soggy) onto a plate to serve, top with walnuts (optional).
So there you go! You can have just have it as it is, "bar bites" at home. Cos that was exactly how I had it, with wine and later a beer. Or alternatively, eating it with rice would be good too (;