Family Cooking Together – Asian Flavours Recipes

Korean Fried Chicken

Ingredients – Serves 2:

If you don’t eat chicken, replace it with a firm tofu – timings and quantities similar.  You can also try cauliflower, as cauliflower has a lot of moisture, you can pre-roast to get some of the moisture out or fry twice to get the extra crunch

For the chicken:

• 330g chicken thighs, skinless and boneless, cut thinly
• A large chunk of ginger, finely grated
• 2tsp of garlic powder
• 50g cornflour
• Vegetable oil, for frying
• Sesame seeds and sliced spring onion to serve

For the sauce

• 50g palm sugar (or 2 tablespoons brown sugar)
• 3x tbsp of rice vinegar
• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp soy sauce
• 2 large garlic cloves, crushed
• Small piece of ginger, grated
• A handful of cherry tomatoes halved
• 1x red pepper, sliced
• .2 tsp sesame oil
• 1x shallot, diced
• 1tsp of oil

Method:

1. Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for 1 more minute and add the pepper, sauté for 2 more minutes.
2. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
3. Season the chicken with salt, pepper, and grated ginger. Toss with the cornflour until completely coated.
4. Heat about 2cm of vegetable oil in a large pan over medium/high heat. Fry the chicken until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
5. Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
6. Take care disposing of your cooking oil.  Allow to cool completely and add to your food waste or general waste…do not pour down the drain.