Korean Fried Chicken with Saint Phillip
This Korean Fried Chicken recipe is sticky, sweet, tangy and ridiculously delicious. It's perfect as a snack to share, or served with rice and veges as a meal.
Ingredients:
500g chicken, you can use any part
1 cup cornflour
1/2 cup rice flour
1 tsp smoked paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp ginger powder
Neutral oil, for this we used soy
Sauce:
5 tbsp Saint Phillip - Roasted Capsicum & Chilli
5 tbsp ketchup
1 tbsp honey
2 tbsp rice wine vinegar or apple cider vinegar
2 cloves garlic, crushed
1 tsp minced ginger
2 tbsp water
2 tbsp sweet soy sauce
Cracked pepper
Optional* 1 tsp of gochujung
Optional* 1 tbsp mirin
Method:
In a small saucepan, add all your sauce ingredients and turn your element on mid-low. Stirring regularly you want to reduce the mix to a lightly bubbling, thick, sticky sauce. Once you've reached this point, remove from the heat and set aside.
Using a heavy bottomed pot or cast iron skillet, fill just enough with oil to cover your chicken once you place it inside.Turn your element on high and leave to heat up while you prepare the chicken.
Whisk all your dry ingredients together in a bowl. Pat dry your chicken before tossing each piece in your dry mix. Make sure each and every piece is thoroughly covered, dusting off the excess before frying.
Check the temperature of the oil, if using a thermometer you want it at least around 110°C. If you're not using a thermometer you can dip a piece of chicken into the oil and if it simmers rapidly, it's ready.
Gently drop your chicken in the pan, about 3-4 at a time without crowding the pan.
It should bubble rapidly, turning each piece occasionally until it starts to crisp up - around 2 minutes total. We don't want to cook it completely, we just want to develop a good crust on the outside for a great crispy finish.
Place the chicken on a rack to dry in your oven on warm while you get through the remaining chicken, allowing the oil to reheat between each batch.
We now want to return all our chicken to the oil to get a light golden brown colour or until the internal temperature reaches 75°C. If you're not using a thermometer, cut open the largest piece to make sure it is cooked through.
Remove the chicken from the oil, shaking off the excess and place in a large bowl. While still piping hot, pour over your sauce and toss so each piece is liberally covered. Arrange on a dish for serving and top with toasted sesame seeds and green onion. Eat as a snack on it's own or serve alongside rice, steamed vegetables and kimchi for an amazing meal.