Description

OTTOGI Tomato Ketchup

300g: [Monthly Promotion] Reduced to clear (Best Before: 12/12/2024)

Known as the worlds most popular condiment, Tomato Ketchup popularity comes from its versatility and wide uses. Great as a condiment or ingredient, Ottogi’s come along way to improve on the distinct flavour of Ketchup, appealing to not only Koreans, but the world.

Using authentic flavour and traditional methods, Ottogi’s careful selection of fresh red tomatoes enphasises the quality, color that is reflected in the flavor. Unlike other ketchups, Ottogi’s Ketchup features a richer, sweet and tangier taste that is well-loved & unique to the Ottogi brand.

Made fresh in Korea HQ, our vibrant red colour and smooth textured OTTOGI Ketchup is packed with vitamin applies well to any meal.

Popular for its rich taste & texture, Ottogi’s Tomato Ketchup is made carefully from selected fresh red tomatoes picked for quality color and flavor. A simple to apply and versatile sauce that is perfect used as a condiment or ingredient to your meal.

Pan-Fried Sweet and Sour Chicken

• 6 tablespoons OTTOGI Corn Taste Starch
• 1/2 teaspoon freshly ground OTTOGI Black Pepper Powder
• 1 3/4 teaspoons kosher salt, divided
• 2 pounds boneless, skinless chicken breasts and/or thighs
• 4 tablespoons vegetable oil, divided
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1 cup canned pineapple chunks plus 1/4 cup pineapple juice
• 3 tablespoons Ottogi Ketchup
• 2 tablespoons low-sodium soy sauce or tamari
• 2 teaspoons light brown sugar
• 1 large garlic clove, finely grated
• 1/2 medium onion, thinly sliced
• 1 medium green or red bell pepper, seeds and ribs removed, sliced into 1″ pieces
• 1 scallion, thinly sliced
• Cooked white or brown rice (for serving)

1. Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1″ chunks. Add to cornstarch mixture and toss to coat.

2. Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.

3. Meanwhile, stir vinegar, honey, pineapple juice, Ottogi Ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.

4. Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1–2 minutes more.

5. Divide chicken mixture among plates and top with scallion. Serve with rice alongside.