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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1) Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes. | 2. 2) Beat the egg and coat the chicken pieces with the egg. | 3. 3) Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat. | 4. 4) Heat the oil high and deep-fry the chicken till golden brown. | 5. 5) In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl. | 6. 6) Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles. | 7. 7) When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	600		cut	1195920.0	2147.22	26038.44	120217.14
garlic	2	tablespoons	minced	8.344	1.8514	0.3562	0.027999999999999997
salt pepper				-	-	-	-
egg	1			71.5	0.36	6.28	4.755
purpose flour	50			-	-	-	-
cornstarch	50			1524.0	365.08	1.04	0.2
canola oil				-	-	-	-
red chili paste miso	4	tablespoons		-	-	-	-
tomato ketchup	4	tablespoons		-	-	-	-
honey	1	tablespoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
mirin	2	tablespoons		-	-	-	-
red chili pepper	2	teaspoons	ground	2.5	0.5506	0.1169	0.0275
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
white sesame seed	2	tablespoons		-	-	-	-
water	6	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.