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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
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.