Spicy Korean Fried Chicken
Photography 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.
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