Spicy Korean Fried Chicken

, from Issue #78. May, 2018
Photography by Olivia Galletly.
    Spicy Korean Fried Chicken

    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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