Korean Fried Chicken
Our Chilli Jam is the perfect accompaniment to this spicy, sweet Korean Fried Chicken that is so crispy and sticky, you will definitely want seconds!
- 12 chicken wings, drumettes, or 4 thighs cut into thirds
- 1 jar Baxters Chilli Jam
- DRY MIX
- 1 tsp salt
- 1/2 tsp baking powder
- 40 g corn flour
- BATTER
- 80 g plain flour
- 1/2 tsp baking powder
- 2 tsp salt
- 80 g corn flour
- 30 ml vodka
- KOREAN SAUCE
- 100 g Gochujang paste
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 3 tbsp brown sugar
- 3 cloves garlic, crushed
- 1 inch ginger, finely grated
- 1 tbsp sesame seeds
- Mix corn flour, salt and baking powder in a bowl.
- Toss chicken in this dry mix and set aside.
- Mix flour, cornflour, baking powder, salt and vodka together and then add enough water to make a thin, smooth batter.
- Mix all the Korean sauce ingredients in a sauce pan and heat until sugar is dissolved.
- Put chicken into batter and deep fry at 170°C until golden, this will take around 8 minutes.
- Serve immediately with the Korean sauce and Baxters Chilli Jam
Appetizer
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