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
  1. Mix corn flour, salt and baking powder in a bowl.
  2. Toss chicken in this dry mix and set aside.
  3. Mix flour, cornflour, baking powder, salt and vodka together and then add enough water to make a thin, smooth batter.
  4. Mix all the Korean sauce ingredients in a sauce pan and heat until sugar is dissolved.
  5. Put chicken into batter and deep fry at 170°C until golden, this will take around 8 minutes.
  6. Serve immediately with the Korean sauce and Baxters Chilli Jam
Appetizer