I recently discovered Korean chicken and I have to say, it's absolutely delicious! The juicy meat is packed with flavour and the spicy sauce is the perfect complement.
- 1 tbsp mirin
- 1 tsp fish sauce
- 2 tbsp dark soy sauce
- 2 tbsp fresh ginger, very finely chopped
- 6 small chicken thighs, skinned, boned, and each one cut into 4 or 5 pieces
- 125 g cornflour, roughly
For the Sauce
- 2 tbsp mirin
- 100 mls dark soy sauce
- 4 tbsp tomato ketchup
- 100 g runny honey
- 75 mls rice vinegar
- 2 tbsp Gochujang, Korean chilli paste
- 3 cloves garlic, finely chopped
- 2 tbsp ginger, finely chopped
- 2 tsp toasted sesame oil
- toasted sesame seeds to serve
- 2 finely diagonally sliced spring onions
- pickled cucumber
- Heat oil to 170°C.
- Mix the mirin, soy and ginger really well.
- Add the chicken and really mix well, then leave for 1 hour.
- Next, dip each piece of marinated chicken in the cornflour and coat well.
- Then re-coat, dusting lightly.
- Carefully place half the chicken into the hot oil and cook for about 6-7 minutes, until light and golden.
- Lift out and let the oil get back to temperature, then cook the second lot of chicken again for 6-7 minutes, then lift out.
- Let the oil get back up to about 185-190°C.
- Meanwhile, put all the sauce ingredients into a saucepan and stir to the boil, then cook until you have a nice dense, sticky sauce.
- Fry the chicken for a second time, all together now, for 6-8 minutes until golden brown, crispy and cooked through.
- Lift out and drain really well on kitchen paper.
- In a pan, combine all the ingredients for the sauce and stir until bubbling.
- Add ¾ of the sauce to the chicken, coat well, then add toasted sesame seeds and spring onions, and serve piping hot.
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