| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 900 gms boneless skinless chicken breasts cut into strips
- 1 tbsp cornstarch
- 1 tbsp honey
- 1/3 cup Soy Sauce
- 2 tbsp Ketchup
- ½ tsp Cumin Powder
- ½ tsp Garlic Powder
- 1 tsp Paprika
- ½ tsp ginger powder
- 1 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 2 tbsp sriracha
- 1/3 cup broth
- 2 tbsp Sesame oil
Ingredients
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Instructions
- 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.
Recipe Notes
Recipe Tips You can also use store-bought BBQ sauce and save on the sauce preparation time. Share your version of this recipe Have you tried Korean Chicken? Which variation is your favourite? Share your version of the recipe with us! 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.