Korean Fried Chicken

Serves 4

Time 45 minutes

Ingredients

4 chicken breasts, cut into strips

1 bunch of coriander leaves, chopped

4 spring onions, chopped

Oil, for frying

Sauce

¼ cup Gochujang paste

4 tbsp brown sugar

4 tbsp sweet chilli sauce

4 tbsp sweet soy sauce

2 cloves garlic, microplaned

1 knob ginger, microplaned

½ cup water

Batter

2 eggs

300ml buttermilk

Coating

150g potato flour

150g corn flour

2 tbsp sesame seeds

1 tbsp cayenne pepper

1 tbsp black sesame seeds

2 tsp chilli flakes

2 tsp white pepper

2 tsp Korean chilli flakes

2 tsp dried ginger powder

1 tsp dried onion powder

1 tsp dried garlic powder

Method

To make your sauce, place the Gochujang paste, brown sugar, sweet chill sauce, soy sauce and water in a saucepan on medium heat. Microplane your fresh ginger and garlic into the mixture to combine and cook for 10-15 minutes or until the sauce starts to thicken.

Set aside warm.

In a bowl, crack two eggs and butter milk and whisk together until it is combined well.

Place all the dry coating ingredients in a separate bow combining all the ingredients evenly.

Slice up your your pieces of chicken breast into pieces. Drop the chicken pieces into the seasoned flour to coat the chicken. From the seasoned flour drop the flour coated chicken into the batter and then back into the seasoned flour for another coating of dry seasoning.

Heat the oil over medium-high heat.

Deep fry the chicken for 3-5 minutes or until it’s golden brown and cooked through.

Add the chicken, coriander and spring onions to a bowl.

Pour the sauce over the chicken and stir to combine, all the chicken is coated with sauce.

Serve with a sprinkle of spring onion and enjoy.