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Samstag, 10. Juli 2021
SPICY & CRUNCHY GARLIC "Chicken" (KKANPOONG)
sweis, 02:18h
- 2 packs vegetarian chicken (ca. 360g)
- 1 tsp salt
- 2 tbsp potato starch plus 1 extra
teaspoon
- 7 cloves garlic minced
- 1 red onion diced
- 2 Korean green chilis or jalapenos, sliced
- 3 whole scallions white parts chopped, green
parts sliced
- 2 - 3 pointed red paprikas
- 1 can mushrooms
- 1 tbsp pepper flakes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp agave syrup
- 2 tbsp sherry
- 4+1 tbsp vegetable oil
- 10 dried red chilis
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
(1) To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to vegetarian chicken. Gently toss to make sure they are all evenly coated. Set aside.
(3) Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chilis, chopping up the scallions, slicing the pointed paprika, halving the mushrooms.
(3) Prepare the sauce by mixing together pepper flakes , soy sauce, white wine vinegar, agave syrup, sherr, and 1 teaspoon of potato starch. Set aside.
(4) To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated vegetarian chicken in one layer, making sure they are not touching each other. If they touch, they will stick to one another.
(5) Cook the vegetarian chicken and flip them, until they are brown on all sides (approximately 7 minutes). Remove rom the pan and set aside on a cooling rack to drain the excess oil.
(6) In the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and scallions and saute until the garlic starts to brown. Then add mushrooms and later paprika to fry shortly.
(7) Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce (approximately 30 seconds). Turn down the heat.
(8) Gently add back the fried vegetarian chicken and stir everything together, so that the vegetarian chicken is evenly coated in your sauce.
(9) Garnish with sesame oil and toasted sesame seeds.
(10) Serve immediately with rice or over soba noodles.
- 1 tsp salt
- 2 tbsp potato starch plus 1 extra
teaspoon
- 7 cloves garlic minced
- 1 red onion diced
- 2 Korean green chilis or jalapenos, sliced
- 3 whole scallions white parts chopped, green
parts sliced
- 2 - 3 pointed red paprikas
- 1 can mushrooms
- 1 tbsp pepper flakes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp agave syrup
- 2 tbsp sherry
- 4+1 tbsp vegetable oil
- 10 dried red chilis
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
(1) To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to vegetarian chicken. Gently toss to make sure they are all evenly coated. Set aside.
(3) Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chilis, chopping up the scallions, slicing the pointed paprika, halving the mushrooms.
(3) Prepare the sauce by mixing together pepper flakes , soy sauce, white wine vinegar, agave syrup, sherr, and 1 teaspoon of potato starch. Set aside.
(4) To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated vegetarian chicken in one layer, making sure they are not touching each other. If they touch, they will stick to one another.
(5) Cook the vegetarian chicken and flip them, until they are brown on all sides (approximately 7 minutes). Remove rom the pan and set aside on a cooling rack to drain the excess oil.
(6) In the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and scallions and saute until the garlic starts to brown. Then add mushrooms and later paprika to fry shortly.
(7) Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce (approximately 30 seconds). Turn down the heat.
(8) Gently add back the fried vegetarian chicken and stir everything together, so that the vegetarian chicken is evenly coated in your sauce.
(9) Garnish with sesame oil and toasted sesame seeds.
(10) Serve immediately with rice or over soba noodles.
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