Korean Fried Chicken with Sticky Gochujang and Ginger Glaze

CHICKEN: Whisk together all the ingredients, except the chicken, in a large bowl. Cut each thigh into 2 pieces, add to the marinade, and mix well so each piece is thoroughly coated. Cover and leave in the fridge to marinate for at least 4 hours, but preferably overnight. 

TO COOK: Heat the oil in a deep medium-sized pot or wok to 170°C or until a piece of bread dropped in rises to the surface and turns golden in about 30 seconds.

Whisk the flour and potato starch together in a wide bowl and season well with salt and pepper.

In batches and using tongs, lift the chicken out of the marinade and drop into the flour mixture, turning so it is all coated and has a craggy texture.

In batches, carefully lower each piece into the oil letting it bubble up around the chicken for a few seconds before releasing it fully into the pot. Don’t overcrowd the pot. Fry the chicken for about 5 minutes, turning occasionally, until golden brown, crisp, and fully cooked. Drain on kitchen towels and place on the rack in a warm oven while frying the remaining chicken.

TO SERVE: Pile the chicken onto a serving plate and either drizzle over the Sticky Gochujang and Ginger Glaze or serve it alongside in a jug. Scatter over the sesame seeds and serve with the Pickled Cucumbers, kimchi and bao buns. 

Sticky Gochujang and Ginger Glaze (gf) (v)
75 grams gochujang
2 cloves garlic, crushed
2 tablespoons maple syrup
1 tablespoon each tamari, rice vinegar and grated fresh ginger
1 teaspoon sesame oil
4 small dried chillies, optional

Put all the ingredients in a small pot and bring to a simmer. Take off the heat and pour into a bowl. MAKES ABOUT 2/3 CUP

Smashed Cucumber Pickles (gf) (v)
3 tablespoons rice vinegar
½ teaspoon chilli flakes
1 tablespoon tamari
1 clove garlic, crushed
2 teaspoons sesame oil
1 small telegraph cucumber
1 teaspoon caster sugar

Whisk all the ingredients, except the cucumber, together in a large bowl. Using a rolling pin, smash the cucumber into rough chunks, add to the dressing and toss to coat. SERVES 4