Korean Hot Fried Chicken

by

Kelvin Cheung

INGREDIENTS

  • 250gm Boneless Chicken Thigh

For chicken coating mix

  • 8gm Salt

  • 8gm Sugar

  • 30gm FIve Spice

  • 30gm Paprika

  • 1 egg

  • 60 gm Potato Starch

  • 250gm Tapioca Starch

  • 100gm Rice Flour


For sauce

  • 1 white onion diced

  • 2 pieces of Spring Onion chopped finely

  • 1 Red Pepper, diced

  • 1 garlic clove, sliced

  • 3 tbsp Gochujaang

  • 1 tbsp Dijon Mustard

  • 1 tsp Hoison Sauce

  • 1 tsp Oyster Sauce

  • Slurry – 1/2tbsp corn starch with ½ cup of water

  • Sesame Seeds for garnish


METHOD

  • Cut chicken thigh into small chunks

  • Combine Five Spice, black pepper, salt, paprika, sugar & egg

  • Add tapioca starch, Potato starch & rice flour and mix well

  • Add the chicken thigh pieces to the bowl and enure they are well coated

  • Do first fry of the chicken at 160-170C, cooking for approx. 2min to form a crust

  • Rest for a few minutes and make the sauce

  • Heat a fry pan and add chilli, diced onion, scallions, bell peppers and sliced garlic

  • Add gochugaang, stir through and add Dijon Mustard, Hoison Sauce & Oyster sauce

  • Cook down slightly for 1minute and then add slurry of corn starch & water, and stir

  • Just before serving, place chicken back in hot oil for approx. 45sec to return to crunch.

  • Take chicken out and drain on paper towel or wire rack, then place in the sauce mix. Toss and serve sprinkled with sesame seeds


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