Ingredients (5 servings)
Egg
|
1 |
Oil
|
As needed (adequate amount for frying) |
| Onion (roughly chopped) |
200 g / 7 oz |
Vegetable oil
|
1 Tbsp |
| Korean red chili pepper powder |
2 Tbsp |
| Tomato (canned, diced) |
1 (400 g) |
Ketchup
|
50 ml |
Hot water
|
400 ml |
S&B Golden Curry Sauce Mix 92g
|
1 pack |
Cilantro (chopped)
|
40 g |
Rice (cooked)
|
As needed |
|
【A】
Chicken thigh (3-4 cm cubes) |
600 g / 1.5 lbs. |
|
Soy sauce |
1/2 Tbsp |
|
Honey |
1 Tbsp |
|
Vinegar |
1 Tbsp |
|
Garlic (grated) |
1/2 tsp |
|
Korean red chili pepper powder |
1/2 tsp |
|
【B】
Flour |
40 g |
|
Corn starch |
30 g |
|
【Garnish】
Carrot (thinly sliced) |
As needed |
|
Red onion (sliced) |
As needed |
|
Broccoli sprouts |
As needed |
|
Fresh red chili pepper |
As needed |
|
Pine nuts |
As needed |
Directions
- Cut the chicken thigh into 3-4 cm cubes.
Toss the chicken with 【A】 until evenly coated. Add the beaten egg and mix well. Add 【B】 and mix together.
- Heat the oil to 170-180 ℃ (338-356℉) and fry the chicken.
- Roughly chop the onion.
- Heat the oil in a pan over medium heat and stir-fry the onion until wilted. Add the Korean red chili pepper powder and cook.
Add the canned tomatoes and ketchup, then bring to a boil. Add the hot water and simmer for 5-6 min.
- Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
Turn on the heat again and simmer until the sauce thickens for 5 min.
Add the fried chicken and bring to a boil. Add the chopped cilantro.
- Place the rice on a plate with 【5】. Garnish with the carrot, red onion and sprouts. Sprinkle with the pine nuts.
Enjoy with the fresh red chili peppers as desired.
