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Korean fried chicken with kimchi and chips
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Korean fried chicken with crunchy slaw and crispy chips.
Ingredients:
  • 60.00 gm salt
  • 1kg chicken portions, excess fat trimmed
  • 3-4 litres canola oil, for deep frying
  • 162.50 gm cornflour
  • 10.00 gm baking powder
  • 187.50 ml plain flour
  • 350ml club soda or light beer
  • 125.00 ml gochujang sauce (see notes)
  • 65.63 gm light soy sauce
  • 62.50 ml rice vinegar
  • 45.00 gm brown sugar
  • 60.00 ml sesame oil
  • 5 garlic cloves, crushed
  • 5cm piece fresh ginger, finely grated
  • Green onions, thinly sliced, to serve
  • Kimchi, to serve
  • Sweet potato chips, to serve
Instructions:
  • In a large bowl, combine salt and 1 litre of warm water, swirling until salt dissolves. Add chicken pieces to the brine, cover, and refrigerate for 4 to 12 hours. Remove chicken from brine, pat dry with paper towels, and air dry for crispy skin.
  • Heat oil in a large heavy-bottomed saucepan or deep-fryer over medium heat. If available, use a deep fry thermometer. Combine 3/4 cup of cornflour and 2 teaspoons of baking powder in a bowl, then add chicken and coat thoroughly.
  • Combine 1/2 cup of cornflour, 1 teaspoon baking powder, and 3/4 cup of flour in a bowl. Gradually whisk in club soda or beer to make the tempura batter.
  • Preheat the oven to 90°C and place paper towels on a baking tray. Heat canola oil in a deep fryer or large heavy-bottomed saucepan to 180°C. Test oil temperature by dropping a small amount of batter. If it browns immediately, lower the heat.
  • Allow the chicken to cool after turning off the heat. Pat excess cornflour off each piece of chicken, then coat it in tempura batter, ensuring no air pockets. Shake off extra batter, gently swirling each chicken piece into the oil. Fry 2 to 3 pieces at a time until crispy and golden brown, turning as needed. Wings cook in about 10 minutes, while drumsticks and thighs need 12-15 minutes, depending on size.
  • Place the chicken on the baking tray using tongs and bake in the oven in batches as needed.
  • As the chicken fries, combine the rest of the Korean dunking sauce ingredients in a saucepan over medium heat. Stir well and let it come to a boil. Simmer on low for 2 minutes, then taste for spiciness before removing from heat.
  • Drizzle chicken pieces with the sauce, sprinkle with green onions, and serve alongside kimchi and sweet potato fries.

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