Korean Fried Chicken
For vegan or vegetarian use firm tofu - timings and quantities are the same, cook until golden brown on both sides.
Serves: People
Ingredients
For the Chicken/Tofu:
- 330 g Chicken thighs skinless and boneless Or 250g firm Tofu
- 2 tsp Fresh ginger Finely grated
- 2 clove Garlic Minced or grated
- 30 g Cornflour
- 4 tbsp Vegetable oil for shallow frying
- 1 tsp Sesame seeds to Garnish
- 1/4 Spring onion sliced, to Garnish
For the Sauce
- 50 g Palm sugar or 2 tbsp of brown sugar
- 2 tbsp Rice vinegar
- 1 tbsp Gochujang paste Korean chilli paste
- 60 g Cherry tomatoes about 6, cut in half
- 2 tbsp Soy sauce
- 2 clove Garlic Minced or grated
- 1 tsp Fresh ginger Grated
- 2 tsp Sesame oil
- 1 Banana Shallot Diced
- 1/2 tbsp Vegetable oil
Method
- Mix half the pasted garlic and half the grated ginger with the cornflour and season with salt.
- Heat about 2cm of vegetable oil in a large pan over medium/high heat, then dip the chicken into the cornflour to coat all over. Fry the chicken until crispy and golden brown, turning halfway. This wilkl take about 20 minutes. Remove from the oil and place on kitchen paper.
- Heat anothger pan over a medium heat with the oil. Add the onion and palm sugar and cook for two minutes, breaking up the sugar once possible.
- Once the sugar is fully caramalised and the onions are brown and sticky, add the remaining garlic and ginger. Cook for another two minutes, then add the tomatoes. Cook until the tomatoes burst and become thick and sticky.
- Add all the other ingredients and simmer gently until syrupy, around ten minutes.
- Slice the chicken and toiss through the sauce. It should be thick enough that it clongs to the chicken like a chilli jam.