Forget grabbing a bargain bucket for your dinner this week, Phil Vickery is in the kitchen with something much better - his delicious Korean Fried Chicken.
1 tbsp mirin
1 tsp fish sauce
2 tbsp dark soy sauce
2 tbsp very finely minced fresh ginger
6 small chicken thighs, skinned, boned and each one cut into 4 or 5 pieces
125g cornflour, roughly
Oil for deep frying
For the sauce:
2 tbsp mirin
100mls dark soy sauce
4 tbsp tomato ketchup
100g runny honey
75mls rice vinegar
2 tbsp gochujang (Korean chili paste)
3 cloves garlic, finely chopped
2 tbsp finely chopped ginger
2 tsp toasted sesame oil
toasted sesame seeds, to serve
2-3 finely diagonally sliced spring onions
Mix the mirin, fish sauce, soy and ginger together. Add the chicken and really mix well, then leave for 1 hour.
Next, dip each piece of marinated chicken in the cornflour and coat well, then coat for a second time, dusting lightly.
Fill a deep pan (or deep fat fryer) one third full with oil, then heat to 170°C. Carefully place half the chicken into the hot oil and cook for about 6- 7 minutes, until light golden brown.
Lift the chicken out and let the oil get back to temperature before cooking the second batch of chicken, again for 6-7 minutes, then remove as well.
Let the oil get back up to about 185-190°C. Meanwhile place all the ingredients for the sauce into a saucepan and stir until boiling, then reduce the heat and cook until you have a nice dense and sticky sauce.
Fry the chicken for a second time (you can do this all together this time) for a further 6-8 minutes until golden brown, crispy and cooked through.
Lift out and drain really well on kitchen paper.
Add three-quarters of the sauce to the chicken and coat really well, add toasted sesame seeds and spring onions then serve piping hot with the pickled cucumber.
FOR THE PICKLED CUCUMBER
1 medium cucumber
1 tbsp table salt
2 tsp gochugaru dried chilli flakes
1 clove garlic, very finely crushed
3 tbsp rice vinegar
2 tsp toasted sesame oil
3 tbsp castor sugar
1 tbsp toasted sesame seeds
Cut the cucumber in half, then split horizontally. Remove the seeds with a teaspoon and discard then cut into ½ cm slices.
Place in a bowl, add the salt and really mix well, then leave at room temperature for 30 minutes.
After 30 minutes, gently squeeze out the water and salt, still keeping the shape of the slices. Place onto kitchen towel and cover with a second sheet and pat hard to get more moisture out.
Once dried, place the cucumber in a bowl, add the pickle ingredients and really mix well. Leave covered at room temperature for at least an hour, or in the fridge for a few days - the longer it marinates, the less crunchy the cucumber will become.