Crispy, Crispy Chicken, korean, korean chicken recipe -
Korean BBQ Gochujang Fried Chicken
Korean BBQ Gochujang Fried Chicken
Jay Porter
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
I know it’s deep fried but you can also use an Air Fryer
Ingredients
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6 Chicken Thighs or 3 Smashed Breasts
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250g of Self Raising Flour
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100g of Corn Flour
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2 tsp of Baking Powder
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1 tsp of Garlic Powder
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3 tbs of Gochujang Paste
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3 tbs of A&O Korean BBQ Seasoning
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Sparking Water
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Glug of Vodka
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Spring Onions
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Crispy Chilli
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Sesame Oil
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Sesame seeds
Directions
Take each chicken thigh, lightly coat the chicken with sesame oil and sprinkle front and back with A&O Korean BBQ Seasoning. Set aside to marinate for a few hours or over night in the fridge.
In a bowl, Add the Cornflour, 3 tbs of A&O Korean BBQ, Garlic Powder. Mix together and dredge all the chicken through the flour. Set aside to leave the the cornflour to set against the chicken for an hour and then come back to dredge it it a second time. Let it set again for 30 mins
Using some sesame oil mix together with chinease crispy chilli and make a drizzle dipping sauce.
When your ready to cook. In another bowl add the flour, baking powder, gochujang paste, and mix till the flour resembles crumbs and slowly add in the sparkling water till you get the consistency of a thick coating batter. The water will fizz against the baking powder and the gluten in the flour will activate, add in a good glug of Vodka as this will stop the gluten from stretching and give maximum crunch to the batter.
Once mixed, dredge your cornflour coated chicken into the batter, shake off the excess batter and place gently, away from you straight into a hot oil at 160 degrees, cooking on each side for 2 mins being careful when turning. Once cooked allow to drain on kitchen paper or use a drying rack. Alternatively Cook in an Air fryer as per manufacturer instructions.
When drained, pour over dipping sauce and garnish with sliced spring onions and sesames seeds.