Crispy Sticky Gochujang Chicken Stir Fry

 

Crispy Sticky Gochujang Chicken Stir Fry

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Servings 4

Ingredients
  

  • Sauce
  • 3 cloves garlic crushed
  • Knob ginger grated
  • 2 tsp. gochujang or sriracha chilli sauce
  • 1 tbsp. honey
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • Stir Fry
  • 10 boneless chicken thighs
  • 1 level tablespoon cornflour
  • 8 spring onions trimmed and roughly chopped
  • 1 red pepper finely sliced
  • Big handful salted cashews or peanuts
  • Handful Thai basil or basil leaves torn
  • 1 tbsp. sesame seeds
  • 1 red chilli finely sliced
  • Salt and pepper

Instructions
 

  • Mix the sauce ingredients in a small bowl, set aside until needed.
  • Put the chicken in a bowl and add the cornflour. Season with salt and pepper and toss to coat thoroughly.
  • In a large frying pan, add a splash of oil and bring to a high heat. Add the chicken and fry until golden, turn and repeat.
  • Remove the chicken from the pan and place on a plate, keep warm.
  • Add the spring onions and peppers and stir fry for 4 minutes. Add the cashews and cook for another few minutes.
  • Add the chicken back into the pan and warm through. Add the sauce and stir to coat the chicken and vegetables. Cook the sauce for a couple of minutes until glossy and sticky.
  • Add the basil and sesame seeds, mix to combine. Top with the chilli and serve with noodles or rice.

Notes

  • TOP TIPS
  • If you don’t have gochujang use siracha as it will give the same chilli heat.
  • You can add other veggies to bulk it out, mange tout, mini sweetcorn and onion work well.
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