Recipe: Korean Fried Chicken

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.

Ingredients

The Chicken

  • 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)

The Glaze

  • 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

Serving

  • 4 tbsp mayo
  • 2 tbsp kimchi (or kimchi paste)
  • 50 g shelled peanuts
  • 2 sliced spring onions
Coat the chicken

Step 1

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

Step 2

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

Step 3

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

Step 4

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. Serves 2-4

Comments

josephchang

@maximilianmahlberg The reason your chicken turned out hard is because you used normal flour.

maximilianmahlberg

Tried this today and fried the chicken exactly 5 minutes at each temperature. they turned out to be hard as rocks and unendible. For anyone trying this: reduce the second frying time by a lot! The only thing i wasnt able to get was the corn flour so i had to use normal flour. The sauce was incredible btw :)

discobastard

Terribly written. 3/10. Must try harder...

sean2287

How much pepper salt and ground ginger do i add to the cornflour as its not listed in the ingreadients

bistrobattle

It was amazing, you need to try it yourself!

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