Servings: 4 servings
Calories: 273kcal
Equipment
- 1 Wok
Ingredients
- 450 g chicken breast fillets, cut into thick strips
- 4 tablespoons cornstarch
Marinade
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 egg
Sauce
- 6 tablespoons minced garlic
- 1.5 tablespoons gochujang
- 1.5 tablespoons light soy sauce
- 2.5 tablespoons honey
- 1.5 tablespoons butter
Procédé
- Marinate the chicken for 20 minutes.
- Once combined, toss the chicken with cornstarch until every piece is well coated.
- Heat a thin layer of oil in a pan over medium-high heat. When hot, add the chicken and cook 2-3 minutes per side. Remove once golden and crispy and set aside.
- In a separate saucepan, add a little oil and sauté the garlic for 1 minute.
- Add the gochujang, honey, soy sauce, and butter. Increase the heat to medium-high and stir for 30 seconds, until smooth.
- Cook over medium-high heat for 3 minutes.
- Add the chicken.
- Toss over high heat for 1 minute, making sure every piece is evenly glazed.
Video
Nutrition
Calories: 273kcal | Féculents: 3g | Protein: 23g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Graisses trans: 0.1g | Cholesterol: 126mg | Sodium: 215mg | Potassium: 246mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
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