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Korean fried chicken with soy and garlic recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Make incredibly delicious Korean fried chicken at home with this simple recipe: crispy batter coated in sticky-sweet chili sauce.
Ingredients:
  • Sesame seeds, to sprinkle
  • 130g (1 cup) cornflour
  • 400g chicken breast fillets, cut into 2-3cm pieces
  • Peanut oil, to deep-fry
  • Green shallots, trimmed, thinly sliced, to serve
  • Steamed rice, to serve
  • 80ml (1/3 cup) passata
  • 50g (1/3 cup) caster sugar
  • 42.00 gm light soy sauce
  • 20.00 ml sriracha chilli sauce
  • 20.00 ml apple cider vinegar
  • 1 garlic clove, finely grated
Instructions:
  • To make the chili sauce, mix passata, sugar, soy sauce, sriracha, vinegar, garlic, and 60ml (1/4 cup) water in a wok over high heat. Bring to a boil, then lower heat and simmer, stirring occasionally, for 15 minutes until thickened. Let it cool.
  • Combine the cornflour and a generous pinch of salt in a bowl. Add the chicken and mix well to coat evenly.
  • In a large saucepan, heat enough oil to come one-third of the way up the side to 160C using a cook’s thermometer. Cook the chicken in batches for 3 minutes or until golden. Then, transfer the chicken to a wire rack set over a baking tray using a slotted spoon to drain.
  • Heat the wok with chilli sauce over medium heat. Mix in the chicken until coated. Garnish with sesame seeds and shallot. Enjoy with steamed rice.

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