Korean Fried Chicken
Take a moment after your first bite of this delectable morsel and just enjoy it, because you'll never get it again, and no-one can ever take it away from you. Korean fried chicken is one of the best things in this world. If you haven't found that out yet then drop everything and cook this.
- 3 tbsp cornflour
- 2 tsp ginger powder
- 1 tsp salt
- 1 tsp pepper
- 600 g chicken thighs (boneless and skinless)
- 1 l vegetable oil (for frying)
- 1 fresh red chilli
- 50 g runny honey
- 25 ml light soy sauce
- 1 tbsp rice wine vinegar
- 50 ml water
- 1 tbsp light brown sugar
- 2 tsp fermented chilli paste
- 4 tbsp mayo
- 2 tbsp kimchi (or kimchi paste)
- 50 g shelled peanuts
- 2 sliced spring onions
Coat The Chicken
Combine the cornflour, ginger powder, salt and pepper in a large bowl.
Trim the fat from the chicken thighs and slice them into quarters.
Toss the chicken in the corn flour mixture.
Make The Sauce
Combine all of the ingredients for the sauce in a small saucepan over a high heat.
Bring it to a boil and reduce for 10 minutes. Set it aside.
Twice Fry The Chicken
Preheat a fryer or a large saucepan half full with oil to 170ºC.
Fry the chicken for 5 minutes in the oil (you may have to do it in batches) before removing and placing on a tray lined with kitchen roll.
Bring the oil up to 190ºC.
Fry the chicken for another 5 minutes, adding the peanuts for the final minute, before draining on fresh kitchen roll and tipping into a large bowl.
Finish And Serve
Bring the sauce back up to a boil and pour it over the chicken and peanuts.
Chop or blitz the kimchi up nice and small (if not using a paste) and mix with the mayonnaise.
Coat everything well in the sauce before scattering over the spring onion slices and serving immediately on a bed of shredded cabbage with extra spring onions and the kimchi mayo on the side.
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