Korean Fried Chicken
This global street-food superstar dish is simple and super satisfying, to make at home. With a crunchy coating and sticky, spicy sauce, it is an absolute crowd-pleaser. Serve on its own with some good quality mayo for dipping, or as part of a larger meal with rice and vegetables.
Main Course
4
15 mins
20 mins
35 mins
Main Course
4
15 mins
20 mins
35 mins
Ingredients
800 grams of chicken thighs, boneless, skinless
salt, to season
pepper, to season
½ cup of corn flour
¼ cup of flour
1 teaspoon of baking powder
½ cup of soda water, or water, cold
oil, for frying
3 tablespoons of gochujang
3 tablespoons of honey
1 tablespoon of soy sauce
2 tablespoons of rice wine vinegar
1 tablespoon of sesame oil
3 cloves of garlic, crushed
2 teaspoons of ginger, finely grated
spring onion, sliced, to garnish
sesame seeds, toasted, to garnish
Instructions
-
Cut the chicken into bite-sized pieces. Lay the pieces on a tray lined with paper towels to dry out and season with salt and pepper. Let it sit for 20 minutes.
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Make the batter by whisking together the cornflour, flour, baking powder and cold soda water. The consistency should be thin like runny cream. Add a splash more water if needed.
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Heat 1 cm of oil in a pan over a medium-high heat. Dip each chicken piece into the batter and gently shake off any excess. Place carefully in the hot oil and cook for 4-6 minutes, until the batter is a deep golden and the chicken is cooked through. Cook the chicken in batches and avoid overcrowding the pan as it will cool the oil too much. Place finished pieces on a tray lined with paper towels after cooking (this will keep it nice and crisp).
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To make the sauce, place the gochujang, honey, soy, rice wine vinegar, sesame oil, garlic and ginger in a small pot. Heat gently, stirring constantly for 2-3 minutes until glossy.
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Toss the hot chicken in the sauce while it’s warm until all the pieces are well coated.
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Serve immediately sprinkle with sesame seeds and sliced spring onions.