Korean sticky stir-fried chicken & onion pickle recipe | TASTE

Ingredients

• 4 T canola oil
• 4 free-range chicken breasts, cut into large chunks
• 1 x 75 g Woolworths Asian Chinese prawn crackers bag
• 1 spring onion, thinly sliced, to garnish
• For the glaze:
• 4 garlic cloves, finely chopped
• 1 x 5 cm ginger piece, peeled and finely chopped
• 1 red chilli, roughly chopped
• 3 T chilli bean paste
• ¼ cup soya sauce
• 2 T brown sugar
• ½ cup water
• For the beetroot onion pickle:
• ¼ cup white wine vinegar
• ¼ cup rice vinegar
• 1 T sugar
• Salt, to taste
• 2 beetroot, thinly sliced
• 2 onions, thinly sliced