Korean Fried Chicken
80Min
Intermediate
Ingredients
4
ingredient_quantity
recipe ingredient
1
small
Onion
2
Cloves
Garlic
0.5
teaspoon
Table Salt
0.25
teaspoon
Pepper
650
g
Chicken thighs (boneless and skinless)
3
tablespoons
Maggi Extra Hot Chilli Sauce
2
teaspoons
Gochujang chilli paste
0.5
Medium
lemon
5
tablespoons
Sunflower Oil
60
g
Plain Flour
85
g
Cornflour
1
large
Egg
250
g
lettuce leaves
0.5
bunch
Fresh Peppermint
1
bunch
Fresh Basil
0.5
bunch
spring onions, sliced
.
Nutrition Value
Energy
504.47 kcal
Protein
34.6 g
Carbohydrate
40.8 g
of which: sugars
3.63 g
Fibre
2.56 g
Fat
24.18 g
of which: saturates
3.3 g
Information per serving
Instructions
80 Minutes
-
Step1
60 MinIn a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour. -
Step2
2 MinIn a large bowl, stir together the gochujang chili paste, chilli sauce, sugar, sesame seeds and lemon juice. Taste and adjust flavours to get a spicy-sweet-tangy finish. Set aside. -
Step3
3 MinPour oil into a large heavy pot to a depth of 1½ inches. Heat to 180 degrees. Combine flour and corn flour in a shallow bowl and season with salt and pepper. Tip for a super crunchy finish dip the chicken into beaten egg before you dip the chicken in the seasoned flour. -
Step4
15 MinWorking in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornflour, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches. -
Step5
1 MinDrain once more on paper towels. While chicken is still hot, brush thickly with chilli sauce, extra sesame seeds and the sliced spring onions. To serve: wash and dry the lettuce leaves, and wrap a piece of chicken in the lettuce with a few of the fresh herb leaves. Then tuck in!
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