Craving the sweet, spicy tang of Korean Fried Chicken? This recipe brings the essence of KFC to a bite-sized, oven-friendly version, enhanced by the bold notes of our Cumin Garlic Preserved Meyer Lemon.
The Mandoo Cooking Club tested several variations before perfecting this no-frying-needed recipe. It's a fresh, modern taste of a Korean favorite.
Yield: up to 25 pieces.
Need
Chicken
2 pounds ground chicken
1 cup firm tofu, water squeezed out
1/2 cup finely chopped onion
4 tsp minced garlic
2 tsp minced ginger
2 tsp cornstarch
2 eggs
1/2 cup panko bread crumbs
1/3 tsp salt and pepper
Sauce
1/2 cup honey
1/2 cup soju or water
4 TBS gochujang (Korean chili paste)
4 TBS ketchup
4 TBS soy sauce
2 tsp Cumin Garlic Preserved Meyer Lemon
2 tsp garlic powder
2 tsp ginger powder
Toasted sesame seeds, for garnish
Do
Preheat oven to 400°F (200°C).
In a large bowl, combine all the chicken ball ingredients. Form into 1-inch balls and place on a baking sheet lined with parchment paper.
Coat the balls with canola or olive oil spray. Bake in the oven for 20-25 minutes or until cooked through.
While the meat is baking, prepare the sauce. In a small saucepan, combine all the sauce ingredients. Bring to a boil, then reduce heat and simmer for 5 minutes or until thickened.
Toss the baked chicken bites in the sauce. Garnish with toasted sesame seeds and serve immediately.
From the recipe, "Gochujang Cumin Lemon Chicken Balls," by Mandoo Club.
