This is a quick and easy (and very tasty) recipe for Korean Chicken. The only tough ingredient to get hold of is Gochujang Paste. I’m afraid it’s essential but can be bought at all Asian supermarkets and from Amazon. It’s worth the trouble as it can be used in lots of recipes (I use it to make Ramen, for instance).
I personally enjoy this food with chips – sweet potato chips. I like to add a few drops of truffle oil and some grated Parmesan. But this chicken is also good with salad or rice.
If you are a slow cook like me, this will not take more than 1 hour to prepare and cook. When you have made it a few times, this total time will be halved.
If you like your food less oily, try using an air fryer. I only bought mine recently and am loving it! Personally, I use the air fryer to cook the chicken and the oven to cook the chips (I know, oven chips, right! – lifesaver! 😊)
Anyway, here goes, I hope you like it:
Korean Fried Chicken
Equipment
- 1 Air Fryer (or frying pan with the vegetable oil)
Ingredients
For the Chicken
- 500 g Chicken Boneless Thighs
- Large chunk of ginger finely grated
- 50 g Cornflour
- Vegetable oil for frying
- Sesame Seeds and sliced Spring Onion to serve
For the Sauce
- 6 tbsp Agave Syrup or Honey
- 2 tbsp Gochujang Korean chilli paste
- 2 tbsp Soy Sauce
- 2 large Garlic cloves crushed
- small piece Ginger grated
- 2 tsp Sesame Oil
Instructions
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.