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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!