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Korean Fried Chicken
Crispy double fried chicken in a sticky, sweet, and spicy gochujang sauce.
Method
- Add the chicken chunks to a large bowl along with the mirin, garlic paste, soy sauce and a generous pinch of salt and white pepper. Massage well so that all the pieces are completely coated. Let rest whilst you prepare the batter and sauce.
- Whisk together the flour, cornflour, cold water, garlic granules, onion granules, and baking powder in a large bowl. Set aside.
- Now, make the sauce. Heat the vegetable oil in a large frying pan over a medium heat. Add the garlic paste and fry for 30 seconds. Add the ketchup, sugar, gochujang, rice vinegar and stir until the sugar has dissolved. Remove from the heat and set aside.
- Now fry the chicken. Add the marinated chicken to the batter and mix until all the pieces are well coated.
- Add enough oil to pan safe for deep frying to cover the chicken pieces, around 4cm. Heat until around 175C. Fry the chicken in batches until golden brown, around 6-7 minutes. Remove carefully with tongs to a wire rack to remove excess oil.
- Once all the batches are cooked, begin the second fry. Starting with the first batch you fried, fry the chicken for a further 6-7 minutes until very crunchy. Remove to the wire rack and repeat with the remaining chicken.
- Reheat your sauce, you may need to add a splash of water to loosen it up, and toss through chicken until well coated. Serve with sliced spring onion and toasted sesame seeds.
