CROWD-PLEASER: Crispy Korean Chicken is best served with rice/kimchi.
Crispy Korean Chicken
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Korean sauce
- 20ml light soy sauce
- 60ml rice vinegar
- 40ml apple cider vinegar
- 10ml sesame oil
- ¼ tsp ground pepper
- 30g Gochujang (Korean hot pepper paste)
- 100ml honey
- 35g brown sugar
- 5g minced garlic
- 5g minced ginger
Place all ingredients into saucepan, bring to the boil and simmer 5 minutes. Set aside (will keep refrigerated).
Chicken marinade
- 1kg diced chicken skinless (breast fillet or thigh)
- 1 tsp garlic
- 1 tsp ginger
- ½ tsp salt
- 2 tbsp rice vinegar
- Potato starch or corn flour for coating and rice bran oil for frying.
Lightly coat chicken with potato starch, shake off excess flour, fry. Heat Korean sauce in a wok, once boiling add chicken while still hot, reduce until chicken is coated and sauce is sticky, sprinkle with sesame seeds, Korean chilli powder and fresh coriander. Serve with steamed rice and kimchi.
