Korean Chicken
A sweet and spicy alternative to KFC
Servings: 3
Cost: £12
Ingredients
For the chicken
- 500 g chicken breast fillets (or chicken drum fillets)
- large chunk of ginger finely grated
- 50 g cornflour
- vegetable oil for frying
- sesame seeds and sliced spring onion to serve
For the coating
- 6 tbsp agave syrup or honey
- 2 tbsp gochujang paste Korean red pepper paste
- 2 tbsp soy sauce
- 3 large garlic cloves crushed
- 1 medium piece ginger grated
- 1 tbsp sesame oil
Instructions
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper and the grated ginger.
- Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Or, if you aren't too bothered about the crispiness, cook chicken in an air fryer for 25 minutes at 205C (turn after 15 mins)
- Reheat the sauce, and toss the cooked chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.