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Sticky Korean fried chicken
Sticky Korean fried chicken
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Crispy double-fried Korean chicken, best devoured by hand for maximum crunchiness!
Ingredients:
  • 1kg chicken nibbles
  • 100g sachet Obap Korean BBQ Marinade – Bulgogi
  • 65.63 gm soy sauce
  • 62.50 ml rice wine vinegar
  • 57.20 gm honey
  • 90.00 gm brown sugar
  • 4cm piece fresh ginger, peeled, finely grated
  • 1 tsp dried chilli flakes
  • Vegetable oil, for deep-frying
  • 187.50 ml plain flour
  • 32.50 gm cornflour
  • Thinly sliced green onion, to serve
  • Sesame seeds, toasted, to serve
Instructions:
  • Arrange the chicken in a generously sized glass or ceramic dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover the dish for at least 4 hours in the refrigerator, or ideally overnight if possible.
  • In a small saucepan over medium-high heat, combine soy sauce, vinegar, honey, sugar, ginger, and 1/2 cup water. Bring to a boil, then reduce heat to low and simmer for 20 minutes until syrupy. Stir in chili and simmer for an additional 5 minutes. Remove from heat.
  • - Heat oil in a large saucepan until it reaches 180ºC. Test readiness by dipping a wooden spoon in the oil to see bubbles form around the handle. - Coat 4 chicken pieces by shaking them in a bag with the combined flours. - Shake off excess flour, then fry the chicken in the hot oil for 4 minutes until light golden, turning occasionally. - Drain fried chicken on paper towels and repeat the process with remaining pieces.
  • After removing any crumbs with a slotted spoon, reheat the oil to 180C. Fry the chicken in batches for 1 to 2 minutes until golden and fully cooked, ensuring a crispy exterior. Drain on a paper towel-lined tray using tongs.
  • Arrange the chicken in a heatproof dish. Drizzle the sauce over the chicken and toss gently to ensure even coating. Serve right away, garnished with fresh green onions and fragrant sesame seeds.

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