Korean fried chicken with soy and garlic
Want to know how to make super-easy Korean fried chicken? Start here: this cheat’s version is coated in a crispy batter and doused in a sticky-sweet chilli sauce.
Ingredients
130g (1 cup) cornflour
400g chicken breast fillets, cut into 2-3cm pieces
Peanut oil, to deep-fry
Sesame seeds, to sprinkle
Green shallots, trimmed, thinly sliced, to serve
Steamed rice, to serve
chilli sauce
80ml (1/3 cup) passata
50g (1/3 cup) caster sugar
2 tbsp light soy sauce
1 tbsp sriracha chilli sauce
1 tbsp apple cider vinegar
1 garlic clove, finely grated
Instructions
- For the chilli sauce, combine the passata, sugar, soy sauce, sriracha, vinegar, garlic and 60ml (1/4 cup) water in a wok over high heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until thickened. Set aside.
- Whisk the cornflour and a generous pinch of salt together in a bowl. Add the chicken to the bowl. Toss to coat.
- Pour enough oil to come one-third of the way up the side of a large saucepan. Heat the oil to 160C on a cook’s thermometer. Cook the chicken, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
- Return the wok and chilli sauce to medium heat. Toss the chicken through the sauce. Sprinkle with sesame seeds and shallot. Serve with steamed rice.