Essential Cuisine Korean Fried Chicken

Cooking Time

Ingredients

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Ingredients

  •   30 boneless chicken thighs, skin removed, cut into large strips

First Coating

  • g plain flour
  • g cornflour

Batter

  • g self raising flour
  • g cornflour
  • g salt
  • ml chilled water
  • ml Korean BBQ Sauce

Method

  • 1

    Step 1

    Pre-heat fryer to 160°C
  • 2

    Step 2

    Mix the flour and cornflower together to make the first coating, dust the chicken shaking off the excess. This coating will enable the batter to stick to the chicken
  • 3

    Step 3

    To make the batter, mix the dry ingredients together and blend together with the water until a texture of double cream is achieved
  • 4

    Step 4

    Dip the chicken in the batter and allow any excess to drip off over the bowl before carefully placing in the hot oil. Fry for 8-10 minutes, ensure the chicken is cooked, however the batter should be light in colour, drain on kitchen paper
  • 5

    Step 5

    Turn the fryer up to 190°C and re-fry the chicken for a further 2 minutes or until golden in colour and crisp. Check the chicken is thoroughly cooked through and heated to required core temperature
  • 6

    Step 6

    Serve with the Korean BBQ sauce

Ingredients

  • 30 boneless chicken thighs, skin removed, cut into large strips
  • 150 g plain flour
  • 50 g cornflour
  • 375 g self raising flour
  • 25 g cornflour
  • 10 g salt
  • 300 ml chilled water
  • 1000 ml Korean BBQ Sauce