Korean Sweet And Spicy Chicken

• 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

1. Cut chicken into bite-size strips and season with salt and pepper.
2. 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.
3. Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
4. Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
5. 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.
6. Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
7. Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
8. 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.

chicken breasts, cornstarch, vegetable oil, green chilies, red chilies, walnuts, salt, marinade, white wine, soy sauce, garlic, onion, sauce, chili oil, gochujang chili paste, soy sauce, pineapple juice, garlic, maple syrup, sugar

Taken from www.food.com/recipe/korean-sweet-and-spicy-chicken-425577 (may not work)