Korean Fried Chicken
Photography Olivia Galletly.
Finger-licking and flavoursome, these are great as party food (serve with toothpicks) or with sticky white rice and cucumber salad.
Serves: 5-6
INGREDIENTS
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
METHOD
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.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.