Korean Fried Chicken
Twice frying the chicken is crucial if you want a super crispy coating and perfectly moist, succulent chicken. Each fry takes just a few minutes, so you will not have to slave over hot oil for long!
SERVES
4
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
20
MINUTES
Ingredients
600g skinless, boneless chicken thighs
Brine
3 cloves garlic
4cm of fresh ginger root
1 tsp Korean red pepper powder
1 tsp flaky sea salt
1 tsp soy sauce
1 tsp caster sugar
400ml water
Batter mix
300g plain flour
75g cornflour
2 tsp baking powder
1 ½ tsp garlic granule
1 ½ tsp onion powder
1tsp Korean red pepper powder
250ml cold sparkling water
Sauce
2 cloves of garlic, grated
3 tbsp gochujang
3 tbsp tomato ketchup
1 tbsp soy sauce
1 tbsp honey
1 tbsp dark brown sugar
1 tsp toasted sesame oil
To Serve
Some chopped spring onion
Toasted sesame seeds
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