Korean Fried Chicken

. September, 2017
Photography by Olivia Galletly.
Korean Fried Chicken

Finger-licking and flavoursome, these are great as party food (serve with toothpicks) or with sticky white rice and cucumber salad.

Serves: 5-6


Fried chicken
500 grams boneless chicken thighs
120 grams plain flour
2 tablespoons cornflour
1 egg white
oil for deep frying
Chilli sauce
50 grams gochujang
1 garlic clove, minced
3cm piece of ginger, grated
2 teaspoons sesame oil
2 teaspoons caster sugar
1 tablespoon soy sauce
2 tablespoons rice vinegar
Cucumber salad
1 telegraph cucumber
1 clove garlic, minced
3 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons chilli flakes in oil
1 tablespoon caster sugar
1 teaspoon sesame seeds, toasted
spring onion and toasted sesame seeds to garnish


Chop the cucumber into 2cm chunks. In a large bowl, place all remaining salad ingredients and mix well. Add the cucumber, stir and set aside.

Cut chicken into 3cm chunks. 

In a large bowl, whisk together the plain flour, cornflour, egg white and 190mls of cold water. Add the chicken and stir until batter completely coats each piece. 

In a large pot, heat oil until it reaches 180ºC. If you don’t have a thermometer, add a small piece of chicken to the batter, if it bubbles straight away the oil is ready to use. In batches, fry the chicken until golden brown and crispy. This should take 6-10 minutes. Place cooked chicken on paper towels to drain. 

In a large bowl, combine all chilli sauce ingredients. Add the chicken and stir until well combined. Top with toasted sesame seeds and sliced spring onion.

Cook's note: Gochujang can be found at any good asian supermarket.