Ingredients
Serves: approx 4/5
Prep/Cook time: approx 1hr 30 mins
Chicken
- 1.4 kg whole chicken cut into pieces (you can use wings either)
- 2 tbsp mirin
- 1 tsp ground ginger
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 150g cornflour, sifted (I prefer to use potato flour, but cornflour will do)
- 35g plain flour, sifted
- Some cooking oil for deep frying
Korean fried chicken sauce
- 3 tbsp tomato ketchup
- 2 1/2 tbsp gochujang (Korean red chilli paste)
- 4 tbsp honey
- 1 tbsp rice wine vinegar
- 4 tbsp brown sugar
- 2 tbsp dark soy sauce
- 2 tbsp garlic, finely chopped
- 1 tbsp sesame oil
To garnish
- Toasted sesame seeds
- Scallions, finely sliced
Method
- Turn your fat frier to 155oC
- In a large bowl, place the chicken, mirin, ginger, salt and black pepper. Mix them well in order to coat them in the marinade. Leave in the fridge for at least 1 hour.
- To make the sauce, add the ingredients into a saucepan and whisk together. Heat the sauce over low to medium heat, whisking continuously.
- Once it comes to the boil, remove the pan from the heat. I like to give it a quick blend at this stage. Place into a large bowl and leave until required.
- Mix the cornflour and flour together in a bowl and season. Remove the chicken from the fridge and evenly coat in the flour mix. Dust any excess off. Start adding the floured chicken carefully to the frier and fry them until they are lightly browned and crisp, approx 5 - 6 mins. Do this in batches so as not to overcrowd the frier, it helps to prevent the oil cooling down.
- Place the chicken onto a wire rack and turn the oil up to 175oC. Once hot deep fry the chicken again. Fry them until they are golden and crisp, about 2-3 mins and remove.
- Place the fried chicken into the large mixing bowl with the sauce.
- Mix them thoroughly, making sure you coat them evenly with the sauce. Place onto your serving dish and garnish with the toasted sesame seeds and sliced scallions. Traditionally, these are served with pickled cucumber.
