Time: 1.5 hours
You can use this sauce on rice cakes too!
• 1kg of chicken, soaked in a pint of milk for at least an hour
(mix of wings, drumettes and thighs cut into bite sized pieces)
• Large pinch of salt and black pepper
• 1/2 tbs minced garlic
• 1/2 tsp minced ginger
• Bowl of potato starch
• Vegetable oil for deep frying
• 2x tbs sesame oil
• 2x tsp minced garlic
• 1 tsp minced ginger
• 1x tbs Gochujang
(Available from any Korean Supermarket)
• 1x tbs light soy sauce
•1/4 cup of honey
• 1x tbs of brown sugar
• 1x tbs rice wine vinegar
• Pinch of chilli flakes
• Salt and pepper to taste
• Crushed peanuts and sesame seeds for garnish
Step 1: Mix garlic, ginger, salt and pepper in a bowl before adding the pieces of chicken and coat thoroughly. Set aside.
Step 2: Heat up a pot of oil to 170º C (or test an edge of the chicken and see if it sizzles) . While that's heating up, coat your chicken in the potato starch well by placing and squeezing the potato starch into the chicken.
Step 3: Carefully place your chicken in but be careful not to overcrowd the pot – you don't want to bring the oil temperature down.
Step 4: Remove the chicken from the pot and place onto some paper towel after about 10mins of frying. Skim the pot of oil for any bits the first fry left behind.
Step 5: Start making your sauce by heating the sesame oil in a saucepan and sauté the ginger and garlic until fragrant.
Step 6: Add the remaining of the ingredients in the saucepan and stir well on a small simmer for a few minutes and take off heat.
Step 7: Get the oil back up to 170º C before placing the chicken back in for another 10mins. Remove from the oil and onto some paper towel.
Step 8: In a bowl, coat the fried chicken in the cooled down sauce thoroughly. Garnish with crushed peanuts and sesame seeds and serve immediately.