Super sticky korean chicken
https://www.coop.co.uk/recipes/super-sticky-korean-chicken
This moreish sharing platter is bursting with sweet, savoury and tangy flavours
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Feeds
6
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Ready in
1 hour
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 42g
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Ingredients
- For the pickle
- 3 tbsp white wine vinegar
- 2 tbsp caster sugar
- 2 Co-op British carrots, peeled
- 1/2 Co-op British white cabbage, shredded
- 2 tsp Tabasco
- FOR THE CHICKEN
- 2 x 750g packs Co-op British chicken drumsticks & thighs
- 200ml Co-op clear honey
- 50ml Co-op dark soy sauce
- 3 cloves garlic, finely grated
- 7cm ginger, peeled and finely grated
- 2 tbsp vegetable oil
- 3 spring onions, sliced diagonally
- 2 tbsp sesame seeds, toasted (optional)
Method
- To make the pickle, put the vinegar, sugar and 4 tbsp water in a small pan over a medium heat, and swirl until the sugar has dissolved
- Set aside
- Peel the carrots into long strips and then slice the strips into thin shreds
- Put into a bowl with the cabbage, add the Tabasco and the vinegar mixture, then toss everything together
- Cover and put in the fridge for at least 30 mins
- Meanwhile, put the chicken in a large bowl
- Whisk together the honey, soy, garlic and ginger, then pour over the chicken and mix until well coated
- Cover and chill for at least 30 mins
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Heat the oil in a large nonstick frying pan
- Remove the chicken from the marinating liquid and fry in two batches over a high heat for 4-5 mins, or until golden
- Be careful, as the chicken may pop and spit in the pan
- Transfer to a roasting tray and pour over the marinade
- Roast for 20-25 mins, basting halfway, until sticky and cooked through
- Arrange the chicken on a large serving plate, drizzle with the cooking juices and scatter over the spring onions, and the sesame seeds, if using
- Serve with the pickle on the side
