Korean Fried Chicken

Known in Korean simply as ‘chikin’, these boneless bites are insanely crispy with a delicious spicy, sweet, sticky sauce.
Serves 4
250ml buttermilk
1 tsp sea salt
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.