Korean Sweet And Spicy Chicken - cooking recipe

Ingredients

1 1/2 lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs
1 1/2 cups cornstarch
vegetable oil, for deep frying
2 green chilies, sliced
2 dried red chilies, seeded and sliced
3 walnuts, finely chopped
salt & fresh ground pepper
for the marinade
1 tablespoon white wine
1 tablespoon dark soy sauce
3 garlic cloves, minced
1/2 onion, finely chopped
for the sauce
1 tablespoon chili oil
1/2 teaspoon gochujang chili paste
2 tablespoons dark soy sauce
1 1/2 teaspoons pineapple juice
15 garlic cloves, peeled
2 tablespoons maple syrup
1 tablespoon sugar

Preparation

Cut chicken into bite-size strips and season with salt and pepper.
Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.
Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.
Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.