Chicken recipes

Gordon Ramsay’s herb-buttered chicken with citrus breadcrumbs

1 hour 40 minutes

Braai recipes

Ginger beer can chicken

1¼ hours

Korean sticky stir-fried chicken with beetroot onion pickle

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

4 T canola oil
4 free-range chicken breasts, cut into large chunks
1 x 75 g Woolworths Asian Chinese prawn crackers bag
1 spring onion, thinly sliced, to garnish

For the glaze:

4 garlic cloves, finely chopped
1 x 5 cm ginger piece, peeled and finely chopped
1 red chilli, roughly chopped
3 T chilli bean paste
¼ cup soya sauce
2 T brown sugar
½ cup water

For the beetroot onion pickle:

¼ cup white wine vinegar
¼ cup rice vinegar
1 T sugar
Salt, to taste
2 beetroot, thinly sliced
2 onions, thinly sliced

Method

1. Heat half the oil in a wok over a high heat. Cook the chicken in batches until sealed and golden brown. Remove from the wok and set aside.

2. To make the glaze, place all the ingredients in the wok and cook, stirring, until the sugar has just dissolved.

3. Return the chicken to the wok and toss to coat in the glaze. Cook until the chicken is cooked through. Serve immediately with the prawn crackers and beetroot onion pickle. Garnish with spring onion.

4. To make the beetroot onion pickle, heat the white wine vinegar, sugar and salt in a saucepan over a medium heat until the sugar has dissolved. Pour over the beetroot and onion and set aside to cool.

Read: the beginners guide to Korean food.

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Korean sticky stir-fried chicken with beetroot onion pickle

Korean sticky stir-fried chicken with beetroot onion pickle

Ingredients

Method