Adam HandlingAdam Handling
  • Home
  • Restaurants & Bars
    • Frog by Adam Handling – Covent Garden
    • Eve Bar – Covent Garden
    • The Loch & the Tyne – Old Windsor
    • Adam Handling Chelsea – Chelsea
    • Afternoon Tea at Cadogan’s by Adam Handling – Chelsea
  • Hame
  • Gifts
  • Merchandise
  • Recipes
  • Private Events
  • News
    • Press
    • Press Archive
    • Gallery
  • About Us
    • About Adam
    • About the Group
    • The Team
    • Videos
  • Contact
  • Home
  • Restaurants & Bars
    • Frog by Adam Handling – Covent Garden
    • Eve Bar – Covent Garden
    • The Loch & the Tyne – Old Windsor
    • Adam Handling Chelsea – Chelsea
    • Afternoon Tea at Cadogan’s by Adam Handling – Chelsea
  • Hame
  • Gifts
  • Merchandise
  • Recipes
  • Private Events
  • News
    • Press
    • Press Archive
    • Gallery
  • About Us
    • About Adam
    • About the Group
    • The Team
    • Videos
  • Contact

Cooking at Home with Adam

Good mood crispy chicken

Serves: 5 people

Prep time: 30 minutes

Ingredients

FOR THE STICKY SAUCE

  • 30g unsalted butter
  • 1 onion, finely chopped
  • 30g grated ginger
  • 110g white sugar
  • 50ml soy sauce
  • 50g Gochujang
  • 50ml rice vinegar

FOR THE CHICKEN

  • 500g deboned chicken thighs, cut into pieces (leave the skin on)
  • ½ tablespoon black pepper
  • 50ml soy sauce
  • 70g potato starch (N.B. can use corn flour or tapioca flour)

FOR THE GARNISH

  • Fresh coriander leaves (optional)
  • Fresh lime

Method

For the sauce, melt the butter in a saucepan. Add the onion and ginger and cook on a medium heat for 5 minutes, or until they’re softened. Pour in the sugar and dissolve. Add the Gochujang, vinegar and soy sauce. Cook for about 10 minutes on a low heat, until the liquid has reduced. You want to achieve a spicy, sticky sauce.

For the chicken, add the pepper and soy sauce to the chicken and leave to marinate for a few hours (it’s not essential but it adds to the overall depth of flavour).

Cover the chicken in the potato starch, this will ensure a crispy texture. Fry the meat in a hot pan of oil. Remove almost all of the chicken and add 2 large tablespoons of sauce to the pan. Stir the sauce – the small amount of oil should loosen the sauce. Add the chicken and stir until all the pieces are evenly covered in sauce.

For serving, arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.

  • 0 Shares Share
  • 2

Reservations

Frog by Adam Handling - Covent Garden

Eve Bar - Covent Garden

Adam Handling Chelsea

Afternoon Tea at Adam Handling Chelsea

Social Media

Follow me on Facebook

Follow me on Twitter

Follow me on Instagram

Subscribe to our mailing list

Adam Handling Restaurant Group COVID-19 Policy

© 2021 Adam Handling. Privacy Policy. Website managed by Springboard