July 06, 2021

Korean Fried Chicken

Known in Korean simply as ‘chikin’, these boneless bites are insanely crispy with a delicious spicy, sweet, sticky sauce.

Serves 4

Ingredients

2 chicken breasts

250ml buttermilk

½ tsp black pepper

1 tsp garlic powder

Corn flour or potato starch

Vegetable oil for frying

For the sauce:

2 tbsp gochujang

4 tbsp runny honey

4 tbsp tamari or soy sauce

2 tsp minced ginger

2 tsp minced garlic

2 tsp sesame oil

1 tbsp vegetable oil

2 spring onions, sliced

1 tbsp toasted sesame seeds

Pinch of chilli flakes

Method

Cut the chicken into 1-2 inch pieces. Mix with the buttermilk, salt & pepper in a bowl, cover with cling film and leave to marinate in the fridge for a few hours or overnight.
Meanwhile make the sauce by placing all the ingredients in a saucepan, bring to the boil then simmer for a few minutes to thicken to a syrupy consistency. Set the sauce aside and reheat it when you come to fry the chicken.
Heat the vegetable oil to 170ºc in a heavy based saucepan or deep fat fryer, take the chicken pieces from the buttermilk marinade and coat them in cornflour. Fry them in batches for a 3-5 minutes until golden brown & cooked all the way through, drain onto kitchen paper.
Transfer the chicken to a bowl pour over the sauce, spring onions, sesame seeds & chilli flakes and toss the chicken in the sauce so it’s generously coated.