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Korean Fried Chicken

Mouth-wateringly sweet and crispy chicken thighs! Elevate your 'fake away' with this Korean fried chicken recipe!

 

Ingredients

  • Boneless Skinless chicken thighs
  • For the sauce:
  • 100ml of tomato ketchup
  • 50ml vinegar (cider or sherry)
  • 50g dark brown sugar
  • 50g gochujang paste
  • 2 cloves of grated garlic
  • 30g grated fresh ginger
  • 20ml sesame oil
  • To fry:
  • 100g plain flour
  • 100g corn flour
  • 2 whisked eggs
  • To garnish:
  • Toasted black and white sesame seeds
  • Springs or coriander
  • Sliced chilli
  • Spring onion

Method:


1

In a saucepan, mix all the ingredients for the sauce together and bring to boil to dissolve the sugar and chilli paste. Then, leave it to cool at room temperature.

2

Cut each thigh into 3 or 4 long strips and spoon some of the sauce over them, leaving them to marinate in the fridge for a minimum of 4 hours.

3

Next, pre heat the fryer to 160°C and mix the marinated chicken strips with the whisked eggs. Then, place them in the flour and corn flour mix and carefully drop them in the hot oil.

4

The frying process should take 4-5 minutes Once cooked, remove the thigh strips from the fryer and place them in a large bowl.

5

Add the remaining chilli sauce to the bowl and mix together with a spoon to ensure the chicken is covered completely.
Arrange the chicken on a plate and garnish with sesame seeds, chilli, coriander, and spring onion.

Ingredients

  • Boneless Skinless chicken thighs
  • For the sauce:
  • 100ml of tomato ketchup
  • 50ml vinegar (cider or sherry)
  • 50g dark brown sugar
  • 50g gochujang paste
  • 2 cloves of grated garlic
  • 30g grated fresh ginger
  • 20ml sesame oil
  • To fry:
  • 100g plain flour
  • 100g corn flour
  • 2 whisked eggs
  • To garnish:
  • Toasted black and white sesame seeds
  • Springs or coriander
  • Sliced chilli
  • Spring onion
...

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