Poulet épicé au gochujang et au sésame

Ingrédients

• 600 g chicken breast
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, finely grated
• 1 tsp ground ginger
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp sunflower oil (for frying)
• 2 tbsp sesame seeds
• 3 spring onions, thinly sliced
• 1 lime, cut into wedges
• 300 g steamed white rice (as a side)

Préparation

1. 1

   Mix the gochujang, soy sauce, sesame oil, garlic, ground ginger, honey and rice vinegar in a bowl until you have a smooth marinade.Cut the chicken breasts into even strips about 2 cm wide. Add the chicken to the marinade and toss well so everything is coated. Let marinate for at least 20 minutes, or longer if you have the time.Heat the skillet over medium-high heat. Add a splash of sunflower oil and wait until the oil is very hot.Fry the chicken strips in batches so the pan isn't overcrowded. Cook 3 to 4 minutes per side over medium-high heat until the chicken is golden brown and cooked through. Don't press down on the chicken while frying — that helps keep a crispy crust.Let the fried chicken strips rest briefly on a plate. Then fry the remaining chicken the same way.Sprinkle with sesame seeds and sliced spring onion just before serving. Serve immediately with steamed white rice and optionally some lime on the side for extra freshness.