Korean Fried Chicken
Fried Chicken with Honey and Gochujang red pepper paste sauce
Servings 2
Cost £10
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.
Notes
It's slightly healthier to use an air fryer (but only slightly considering all that honey!)