Spicy Korean Fried Chicken
Ingredients
Fried chicken
- 1 kilogram chicken nibbles
- 1 thumb of ginger, minced
- 2 cloves garlic, minced
- 1 fresh red chilli, diced
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ½ cup flour
- ¼ cup cornflour
- oil, for frying
- 1 egg white
Chilli sauce
- 2 tablespoons gochujang Korean red chilli paste
- 1 clove garlic, minced
- 2cm piece of ginger, finely grated
- 2 tablespoons soy sauce
- 2 teaspoons caster sugar
- 6 dried chilis, optional
Instructions
- 1
Fried chicken - In a large bowl, combine the nibbles, ginger, garlic, chilli, salt and pepper. Cover and refrigerate for 1 hour.
- 2
Fried chicken - In a small bowl, combine the flour and cornflour. Dip the chicken into the flour mixture and shake off any excess.
- 3
Fried chicken - In a large heavy-based saucepan, bring 5cm of oil to 180°C (use a cooking thermometer).
- 4
Fried chicken - In a seperate bowl, beat together ½ cup water and the egg white until frothy. Dip the floured chicken nibbles into the mixture, then carefully place into the hot oil. Cook for 5 minutes or until golden brown. Drain on a tray lined with paper towels.
- 5
Chilli sauce - In a small saucepan, combine the chilli sauce ingredients, bring to a simmer then remove from heat.
- 6
Serve the fried chicken with the chilli sauce either tossed through or on the side.
