Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Korean
Ingredients: 5 boneless skinless chicken thighs; 100ml of tomato ketchup; 50ml vinegar (cider or sherry); 50g dark brown sugar; 50g gochujang paste; 2 cloves of grated garlic; 30g grated fresh ginger; 20ml sesame oil; 100g plain flour; 100g corn flour; 2 whisked eggs; Toasted black and white sesame seeds; Sprigs of coriander; Sliced chilli; Spring onion

15 minutes

Total Time

10 minutes

Prep Time

5 minutes

Cook Time

4 hours

Marination Time

Feeds

Mouth-wateringly sweet and crispy chicken thighs! Elevate your 'fakeaway' with this Korean fried chicken recipe!

Ingredients

5 boneless skinless chicken thighs

For the sauce:
100ml of tomato ketchup

50ml vinegar (cider or sherry)
50g dark brown sugar
50g gochujang paste
2 cloves of grated garlic
30g grated fresh ginger
20ml sesame oil
To fry:
100g plain flour
100g corn flour
2 whisked eggs

To garnish:
Toasted black and white sesame seeds
Sprigs of coriander
Sliced chilli
Spring onion

Method:

In a saucepan, mix all the ingredients for the sauce together and bring to boil to dissolve the sugar and chilli paste. Then, leave it to cool at room temperature.

Cut each thigh into 3 or 4 long strips and spoon some of the sauce over them, leaving them to marinate in the fridge for a minimum of 4 hours.

Next, pre heat the fryer to 160°C/320°F and mix the marinated chicken strips with the whisked eggs. Then, place them in the flour and corn flour mix and carefully drop them in the hot oil.

The frying process should take 4-5 minutes. Once cooked, remove the thigh strips from the fryer and place them in a large bowl.

Add the remaining chilli sauce to the bowl and mix together with a spoon to ensure the chicken is covered completely. Arrange the chicken on a plate and garnish with sesame seeds, chilli, coriander, and spring onion.

Ingredients