Korean Fried Chicken

Description

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.

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

Equipment

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.
• 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.
• 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).
• 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.
• Toss the hot chicken in the sauce while it’s warm until all the pieces are well coated.
• Serve immediately sprinkle with sesame seeds and sliced spring onions.

Notes

Contains gluten.
Recipe credit: Kelly Gibney