Sticky Korean Chicken Bites with Kewpie Honey Mustard Dip

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Aisling Larkin Sticky Korean Chicken Bites with Kewpie Honey Mustard Dip
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Sticky Korean Chicken Bites with Kewpie Honey Mustard Dip
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 4 chicken fillets cut into bite-sized pieces

Marinade

  • 300 ml buttermilk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp salt

Coating

  • 200 g flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1.5 litres of vegetable oil for frying

For the Sticky Korean Sauce:

  • 12 tbsp sweet chilli sauce
  • 6 tbsp soy sauce
  • 2 tbsp honey
  • 2 clove garlic grated
  • 2 tsp rice wine vinegar

For Kewpie Honey Mustard Dip:

  • 6 tbsp Kewpie mayonnaise
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice

Instructions

  • In a bowl, mix buttermilk, onion powder, garlic powder, smoked paprika, turmeric, and salt. Add chicken pieces to the mixture, ensuring they are fully coated. Marinate for at least 1 hour, or overnight for best results.
  • In another bowl, mix flour, baking powder, salt, turmeric, smoked paprika, onion powder, and garlic powder to make the coating mixture.
  • Heat vegetable oil in a deep fryer or large pot to 180°.
  • Dredge marinated chicken pieces in the flour mixture, ensuring they are evenly coated.
  • Fry the chicken in batches for about 5-7 minutes or until golden brown and cooked through. Drain on paper towels to remove excess oil.
  • While the chicken is frying, prepare the sticky sauce. In a small saucepan, combine sweet chilli, soy sauce, honey, minced garlic, and rice vinegar. Bring to a simmer over medium heat.
  • For the Kewpie honey mustard dip, simply mix Kewpie mayonnaise, honey, Dijon mustard, and lemon juice in a bowl until well combined.
  • To serve, pile them high on a big sharing platter, drizzle over the sauce and garnish with finely sliced spring onion, freshly chopped chilli and some fresh coriander.
  • Serve the remaining sauce on the side as a dip.

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