Spicy Korean Fried Chicken
Photography by Olivia Galletly.
Crunchy spiced chicken is perfect for feeding a crowd. Serve the sauce on the side or coat the chicken pieces in it – up to you.
Serves: 4
INGREDIENTS
Fried chicken
1 kilogram chicken nibbles
1 thumb of ginger, minced
2 cloves garlic, minced
1 fresh red chilli, diced
½ teaspoon salt
½ teaspoon cracked black pepper
½ cup flour
¼ cup cornflour
oil, for frying
1 egg white
Chilli sauce
2 tablespoons gochujang Korean red chilli paste
1 clove garlic, minced
2cm piece of ginger, finely grated
2 tablespoons soy sauce
2 teaspoons caster sugar
6 dried chilis, optional
METHOD
Fried chicken: In a large bowl, combine the nibbles, ginger, garlic, chilli, salt and pepper. Cover and refrigerate for 1 hour.
In a small bowl, combine the flour and cornflour. Dip the chicken into the flour mixture and shake off any excess.
In a large heavy-based saucepan, bring 5cm of oil to 180°C (use a cooking thermometer).
In a seperate bowl, beat together ½ cup water and the egg white until frothy. Dip the floured chicken nibbles into the mixture, then carefully place into the hot oil. Cook for 5 minutes or until golden brown. Drain on a tray lined with paper towels.
Chilli sauce: In a small saucepan, combine the chilli sauce ingredients, bring to a simmer then remove from heat.
Serve the fried chicken with the chilli sauce either tossed through or on the side. Serves 4 as a starter.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!