500g boneless chicken thigh cut into 12 equal pieces
2 tbsp rice wine vinegar
2 cloves garlic finely chopped
1 knob ginger finely diced
1 tsp sea salt
Ground black pepper to taste
Zest of 1 lime (reserve the juice)
1 cup corn flour
Sunflower or peanut oil for deep frying
Ingredients for the glaze
4 tbsp ketchup
2 tbsp gochujang paste
4 tbsp soft brown sugar
2 tbsp light soy sauce
1 tbsp rice wine vinegar
Juice of 1 lime
1 tsp sesame oil
2 cloves garlic finely chopped
Garnish
Toasted sesame seeds
Spring onion finely sliced
In a bowl, mix the chicken with rice wine vinegar, ginger, garlic, lime, pepper & salt then evenly coat the chicken with the starch and set to one side.
In a deep saucepan (or frier) add oil, deep enough to cover the chicken then heat to and heat it until the oil temperature reaches 180°C or until a piece of bread turns golden as it fries in the oil.
Start by carefully adding the chicken pieces in small batches & fry them until they are just cooked, this will take approximately 3 to 4 mins.
Take out the chicken and place them onto some kitchen paper while frying the remaining chicken pieces until everything is cooked.
Increase oil temperature back up to 180°C then re-fry the chicken again until the batter is golden and crisp, 2 to 3 mins.
Method for glaze
Add all the ingredients for the glaze into a saucepan, bring to a simmer over a medium heat for a few minutes then pass through a sieve & keep warm.
Brush the crispy chicken with the glaze all over, scatter over sesame seeds & top with spring onion. Enjoy with a chilled light beer.
