Tag: korean bbq

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Crispy Chicken Stir Fry

Crispy Chicken Stir Fry

This is one of my regular dishes, quick and easy to cook and tasty.

I took some skinless and boneless chicken thighs and cut it into strips. I then coated the chicken in seasoned flour. I use gluten free (rice) flour, which I find provides a better coating, and stays crispy.

The chicken was then shallow fried in the wok, until the chicken was cooked and the coating crispy. I removed it from the wok, and placed it to one side. I removed the excess oil and gave the wok a wipe with some kitchen towel (the wok will be hot so this has to be done with care).

I then cooked the stir fry vegetables. When they were ready I added the sauce, I used a Wagamama Korean BBQ sauce this time. I added back the chicken and tossed the vegetables and the chicken through the sauce. 

I served this with some sticky rice.

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Crispy Duck Stir Fry

Crispy Duck Stir Fry

I was going to call this dish Crispy Duck Donburi and then I realised I had no real idea what make a donburi a donburi?

Anyhow onto how I cooked this dish. I took my sliced duck breast pieces and coated them in some plain flour. I use gluten free flour, but I would have thought wheat flour would work just as well. These pieces I cooked in the wok in some oil. The idea being to both cook the duck, but also with the floured coating make them a little crispy. After the duck was cooked I put them to one side. I then stir fried some mushrooms and when nearly cooked added some soya sauce. These were put to one side as well. In the wok I then added the vegetables and these were stir fried for a while before adding back the duck. I added a pouch of Wagamama Korean BBQ sauce.

I served the duck with the mushrooms, some sticky rice dressed with crispy onions and a soft boiled egg.

Was really nice.

Now to discover what makes  a donburi a donburi.