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John and Lisa's Weekend Kitchen

Korean Style Fried Chicken and Cucumber Salad

John and Lisa have four terrific home cooked takeaway options in their Weekend Kitchen today. Here is a sensational Korean Style Fried Chicken dish which has a mouth-watering spicy, sticky and sweet sauce. 

Korean Style Fried Chicken and Cucumber Salad

Serves 4


Korean style fried chicken 

  • 600g organic chicken thigh fillets, skinless & boneless 

  • 600ml of buttermilk

  • 1 tsp of salt and pepper

  • 1 tbsp of garlic powder

  • 1 tbsp gochugaru (Korean chilli flakes)

  • Vegetable oil for frying 

  • Sesame seeds, for serving 

For the coating

  • 200g self raising flour  

  • 100g of corn flour

  • 1 tbsp of garlic powder

  • ½ tsp of sea salt and white pepper 

The sauce

  • 2 cloves garlic, grated or garlic paste 

  • A thumb of fresh ginger, grated or ginger paste 

  • 5 tbsp rice syrup or agave syrup

  • 5 tbsp gochujang (Korean chilli paste)  

  • 5 tbsp apple or rice vinegar

  • 1 tbsp gochugaru (Korean chilli powder)

Cucumber Salad

  • 1 large cucumber or 4 small ones 

  • 1 red chilli, diced

  • 2 spring onions, sliced  

  • Handful of fresh coriander, chopped  

  • Black sesame seeds, for sprinkling 


  • 50ml rice vinegar or apple cider vinegar 

  • 1 tbsp sesame oil

  • 1 tbsp white miso paste

  • Pinch of white pepper

  • 1 tsp chilli flakes


1. Cut the chicken thighs in half lengthwise.  Place the buttermilk, garlic powder and gochugaru into a large bowl.  Add the chicken, mix well until it’s completely coated, cover and place in the fridge to marinate for a couple of hours or overnight. 

2. Remove chicken from the fridge, in another large shallow bowl or dish combine all the coating ingredients. Dip a piece of the chicken in the dry coating, once well coated, place on a wire rack whilst you finish the rest of the pieces. 

3. Make the sauce by putting all the ingredients into a pan. Bring to the boil and stir it altogether. Remove from the heat and put to one side. 

4. Wash the cucumber. Cut into rough long chunky wedges, smash up a little bit with a rolling pin or something heavy, this will help it take on the flavours of the dressing.  

5. Place all the dressing ingredients in a bowl and stir together. Add in the cucumber, spring onions,     chilli and a splash of water.  Add a sprinkle of black sesame seeds.  Toss everything together, top with coriander and set aside. 

6. Heat the oil to 180℃, if you don’t have a thermometer you can carefully place the stick of a wooden spoon into the oil. If it bubbles around the stick it means the oil is ready.  Fry the chicken a few pieces at a time for 5 minutes until it floats and is golden brown. Carefully remove from the oil and cook the remaining pieces of chicken. 

7. When ready to serve, drop the chicken a few pieces at a time, for a second fry, for a further 3 minutes until super crisp.   

8. Toss in the cooled sauce and sprinkle with sesame seeds. Serve the chicken stacked on a plate with your cucumber salad on the side and an extra serving of sauce for dipping!

Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen