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
Ingredients
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
Dressing
50ml rice vinegar or apple cider vinegar
1 tbsp sesame oil
1 tbsp white miso paste
Pinch of white pepper
1 tsp chilli flakes
Method
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!