Korean Fried Chicken
Ingredients
Fried chicken
- 500 grams boneless chicken thighs
- 120 grams plain flour
- 2 tablespoons cornflour
- 1 egg white
- oil for deep frying
Chilli sauce
- 50 grams gochujang
- 1 garlic clove, minced
- 3cm piece of ginger, grated
- 2 teaspoons sesame oil
- 2 teaspoons caster sugar
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
Cucumber salad
- 1 telegraph cucumber
- 1 clove garlic, minced
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons chilli flakes in oil
- 1 tablespoon caster sugar
- 1 teaspoon sesame seeds, toasted
- spring onion and toasted sesame seeds to garnish
Instructions
- 1
Cucumber salad - Chop the cucumber into 2cm chunks. In a large bowl, place all remaining salad ingredients and mix well. Add the cucumber, stir and set aside.
- 2
Cut chicken into 3cm chunks.
- 3
In a large bowl, whisk together the plain flour, cornflour, egg white and 190mls of cold water. Add the chicken and stir until batter completely coats each piece.
- 4
In a large pot, heat oil until it reaches 180ºC. If you don't have a thermometer, add a small piece of chicken to the batter, if it bubbles straight away the oil is ready to use. In batches, fry the chicken until golden brown and crispy. This should take 6-10 minutes. Place cooked chicken on paper towels to drain.
- 5
In a large bowl, combine all chilli sauce ingredients. Add the chicken and stir until well combined. Top with toasted sesame seeds and sliced spring onion.
