Korean Fried Chicken

The myth, the legend. Sweet, sticky, crunchy and firey chicken. This is sort of 2 recipes in one, as there’s the recipe for the fried chicken nugs, and then the sauce. But who’s gonna argue?

FOR THE CHICKEN:
Chicken. This is deliberately vague – generally this will easily do 8 thighs with spare. Does work with breast too, but we all know thighs save lives… and tastebuds.
1/2tsp salt
1/2tsp pepper
60g cornflour
30g flour
1/2tsp baking soda
2 eggs

FOR THE SAUCE:
2 teaspoons vegetable oil
3 garlic cloves, minced
75g ketchup
35g honey
35g gochujang, 35g sriracha.
2 teaspoons white vinegar
MSG to taste, if you want. (Uncle Roger approved recipe)

Start with the chicken coating – then whilst the chicken is cooking, do the sauce.

1. Preheat deep fat fryer to 75% power (give or take. I’m not the food police)
2. Add your chosen chicken to a bowl – diced into decently large chunks.
3. Put all of the coating ingredients in the bowl with the chicken. You can beat the egg a bit if you want, but it really doesn’t matter.
4. Mix with your hands until the batter is smooth.
5. Once the oil is at temp, drop the chicken in individually, adding more after a few seconds once a decent skin has formed. This is so it doesn’t stick together as easily. Cook for about 5 mins, until the batter looks a bit golden.
6. Take out of oil, place in bowl and allow to drain.
7. At this point – make your sauce. Get a pan, add a little oil, and the smashed garlic. Fry it off a little.
8. Add everything else into the pan and mix. Tweak the honey, gochujang and sriracha to your liking/heat levels.
9. Let it get to a simmer – once it’s hot, taste test it, adjust the spice/sweetness/seasoning/MSG and take it off the heat.
10. Add the chicken back to the fryer basket, and drop it again, for 5-7 minutes, to get the chicken cooked through, and the coating super crispy.
11. Once done, drop chicken into bowl, add sauce from pan, and toss through, coating every delicious tasty as fuck morsel.

I really like serving with fries coated in sriracha mayo, and the super quick cucumber pickle which I’ll post separately.