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How To Cook Korean fried chicken

  • 15 mins
  • 15 mins
  • easy
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 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
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Introduction

Here's a great alternative to your local takeaway. Twice-fried chicken in a sweet, spicy & umami-rich glaze. Enjoy with kimchi & mayo in a soft milk bun or pair with steamed rice & a simple cucumber salad (salted cucumbers in a rice wine, sugar & soy dressing infused with ginger & garlic) for a more substantial treat. This speciality is typically served in Korea with a chilled beer or your favourite fizzy drink, pure indulgence!

Method

  1. 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.
  2. 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.
  3. 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.
  4. Take out the chicken and place them onto some kitchen paper while frying the remaining chicken pieces until everything is cooked.
  5. 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

  1. 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.
  2. Brush the crispy chicken with the glaze all over, scatter over sesame seeds & top with spring onion. Enjoy with a chilled light beer.

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