Korean Chicken - James Martin Chef

Ingredients

• 600g chicken fillets
• 5 cm ginger grated
• 50g cornflour
• Vegetable oil for frying
• 3 tablespoons brown soft sugar
• 2 tablespoons gochujang chilli paste
• 4 tablespoons soy sauce
• 1 garlic clove, chopped
• 1 x 5cm piece ginger grated
• 2 tsp sesame oil
• 2 tablespoons mint chopped
• 2 tablespoons coriander chopped
• 1 tablespoon of black sesame seeds
• 1 tablespoon of white sesame seeds
• 3 spring onions, sliced
• 2 tablespoons mint, chopped