KFC – Korean fried chicken
Ingredients
for the chicken
100ml buttermilk
1 heaped tbsp gochujang paste
1 tsp Korean red pepper flakes
8 Norfolk chicken thighs, deboned, skin on
1 litre vegetable oil, for frying
75g cornflour
150g flour
1 tsp salt
1tsp baking powder
for the sauce
1 tbsp olive oil
50g ginger, peeled and grated
4 garlic cloves, peeled and grated
2 limes, juice and zest
40ml light soy sauce
40ml rice wine vinegar
80g honey
100g gochujang paste
½ tsp sea salt
1 tsp Korean red pepper flakes
sea salt & black pepper
to serve
2 spring onions
1 tbsp black onion seeds
30g cashews, roasted and chopped
Method
To marinate the chicken, mix together the buttermilk, gochujang paste and red pepper flakes and coat the chicken with the marinade. Cover tightly with cling film and refrigerate for 12 hours. Remove the chicken from the marinade and drain off any excess liquid.
To make the sauce, heat the olive oil on medium to low heat and gently fry the ginger and garlic until they are starting to colour. Add the remaining sauce ingredients, season with salt and freshly cracked black pepper and bring to a gentle simmer on a medium heat. Once simmering, remove from the heat.
To fry the chicken, heat the oil in a deep-fat fryer to 170°C/375°F. Mix together the cornflour, flour, salt, red pepper and baking powder, and coat the chicken thoroughly all over.
Cook the chicken in the fryer for roughly 8 minutes, until the coating is a lightly golden colour and crisp. Be careful that the heat isn’t too high as you don’t want the coating going too dark before the chicken has cooked through. Check with a meat thermometer that the chicken has reached 75°C in the thickest part.
To serve, slice each piece of chicken in half and drizzle the sauce over the top. Garnish with finely sliced spring onions, black onion seeds and chopped cashews.