Korean chicken is known for its fiery flavour, thanks to ‘gochujang’, an authentic chilli paste. Finding this paste in local Indian markets can be difficult. Worry not! We’ve got a solution that will help you make BBQ Korean chicken without compromising on the taste. Read on to find out our hack to cooking this special recipe.
Whisk together all the ingredients except chicken, broth and cornstarch. In a small bowl, mix broth and cornstarch well and set aside. In a shallow skillet, heat oil over medium flame and place the chicken. Cook the chicken for about 4 minutes until its colour turns white.
Now, add the sauce and stir well to coat the chicken evenly. Cook for another 3 minutes and then, add the cornstarch mixture. Stir and continue to cook for 4-6 minutes or until the chicken cooks well and the sauce thickens.
Garnish with toasted sesame seeds and serve hot with fried rice or noodles.
You can also use store-bought BBQ sauce and save on the sauce preparation time.
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Frequently Asked Questions
What can I use instead of sriracha sauce?
You can substitute the sriracha sauce with the authentic gochujang (Korean chilli paste) or Tabasco hot sauce.
Is rice wine vinegar necessary for this recipe?
Yes. However, if rice wine vinegar isn't available, you can use white vinegar or apple cider vinegar too.