Sweet & Spicy Korean Chicken Sauce

TYPE : Korean
Dish
YIELD : 4 servings
CALORIES : 93 kcal
PREP TIME : 5 mins
COOK TIME : 5 mins
TOTAL TIME : 10 mins

INGREDIENTS :

Sweet Soy Sauce, for ganjang chikin (간장 치킨)

  • 1/2 cup (1 dl) water
  • 1/4 cup (0.5 dl) soy sauce
  • 1/4 cup (0.5 dl) sugar
  • 1 tbsp white vinegar (5%)
  • 1 1/2 tbsp potato or corn starch
  • 2 garlic cloves, minced
  • pinch of fresh or dried ginger
  • pinch of cinnamon
  • pinch of cardamom

Spicy Version, for yangnyeom chikin (양념 치킨)

  • add
  • 2 tbsp ketchup
  • 1 or more tbsp Korean chili paste / gochujang (고추장)

INSTRUCTIONS :

  • In a saucepan, whisk to combine all ingredients then simmer until thickened.
  • Add more water if needed and adjust flavor to taste with sugar, vinegar, soy, spices and gochujang.
  • Toss or brush on to coat fried chicken (my recipe here). Also functions as a dipping sauce, stir fry sauce, condiment, or glaze for baked/grilled chicken.
  • Sprinkle sesame seeds on top and serve with pickled radish (my recipe here).

NOTES :

No local Korean chicken place? No problem. Just use this sauce to coat any take out or store-bought fried chicken.
Or coat raw chicken pieces in flour or breadcrumbs and pan-fry them in oil before tossing them in the sauce.

Simmer until thickened.

Use to coat fried chicken.

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