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