25 (Fri) February 2011
Crispy Chicken in Sweet Chili Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
A totally unplanned dish. Started with a few pieces of leftover chicken, which I cut into thin strips and lightly deep-fried with the unenthusiastic intention of incorporating them into some kind of Chinese-style stir-fry in oyster sauce. As I was reaching into the fridge for the oyster sauce, however, the sight of Thai sweet chili sauce prompted me in another direction altogether. To balance out the sweetness of the sauce and the savoriness of the chicken, I added some shredded leeks and sliced green chili peppers for spice. More of an appetizer than a main, it could also work as a salad over fresh greens.
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