Wednesday, 11 November 2015


I know what you're thinking. Ketchup? Where's the ketchup? Well ketchup was in fact an essential ingredient in the sauce for this extremely tasty dish, Korean Quorn Chicken. Homeserve challenged me to recreate one of their recipes, all using ketchup, to show just how essential the good ol' tomato sauce can be in cooking and to celebrate the launch of their brand new lifestyle blog, which is aptly named Ketchup. I chose Korean Chicken, but as I'm veggie I substituted the chicken for Quorn chicken, so ended up doing it a little bit differently. If you are a meat eater you can simply substitute the Quorn for chicken wings, which is what the recipe specifies you should use. Okay, enough talking! Let's cook!

I N G R E D I E N T S 
  • A bag of Quorn chicken OR 800 grams of chicken wings 
  • 1 piece of minced fresh ginger
  • Salt
  • Pepper
  • Vegetable oil
  • 3 dessert spoons of tomato ketchup
  • 1 dessert spoon of chilli paste
  • 3 dessert spoons of rice wine vinegar
  • 2 minced garlic cloves
  • 2 dessert spoons of honey

1. Put the chicken/quorn into a bowl and add the ginger, salt and pepper. If using chicken, leave to marinate for one hour. If it's quorn leave to one side while you prepare the sauce (obviously quorn is frozen so doesn't marinate in the same way ordinary chicken does) 

2. Place some oil and the garlic into a pan and fry for around 20 seconds, careful not to let it burn. 

3. Add the ketchup, the chilli paste, the vinegar and the honey and stir until it is combined, adding salt and pepper to taste. 

4. Put the sauce to one side while you fry the chicken. Now, depending on whether you're using chicken or quorn this will vary. For the quorn, it was hard to get it go crispy with flour as it doesn't stick like it does to ordinary chicken so it's easier to simply fry the quorn and add the sauce. If you're using ordinary chicken, add 2 dessert spoons of rice flour and 3 dessert spoons of potato flour and fry for in the deep fat fryer until golden brown. If you just want to make some up for later, fry for around 8 minutes and store in the fridge until ready to fry again. 

5. When your chicken or quorn is ready, heat the sauce back up on the hob, adding a little water to it.

6. You can serve this however you want but we had ours with noodles. YUM.

We absolutely loved this recipe, so much so that my mum actually made it again the next day! The Ketchup really comes through in the sauce and you can taste the tomato with a hint of spice from the chilli and lots of garlic (I absolutely adore garlic by the way so probably added a little bit more than other people would!) 

Personally I'm going to be making this sauce a lot. I had it with just noodles for a quick snack the other day as well as it's so easy to make and only take a few minutes. I'm also going to try it with some stir fry veg - yum! 

You can check out Homeserve's Cooking With Ketchup blog here - let me know if you try this recipe or any others with ketchup! However there is one ultimate question surrounding ketchup - do you keep yours in the fridge or the cupboard?!?! Mine goes in the cupboard - who wants cold ketchup?!

Amy x
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