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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.
Servings 4
Calories 493 kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Korean Chicken
Amount per Serving
Calories
493
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
161
mg
54
%
Sodium
 
2395
mg
104
%
Potassium
 
633
mg
18
%
Carbohydrates
 
65
g
22
%
Fiber
 
1
g
4
%
Sugar
 
28
g
31
%
Protein
 
37
g
74
%
Vitamin A
 
195
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
39
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, curry
Course Bishop Auckland, Live Event, Main Course
Cuisine British, Korean, Spring, Summer
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