Food
From Ashley

Name: Korean Style Fried Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 3-4 servings

Korean Style Fried Chicken

Prep Time:

10 minutes

Cook Time:

50 minutes

Serves:

3-4

Cost:

£ £ £

Korean Style Fried Chicken

Prep Time:

10 minutes

Cook Time:

50 minutes

Serves:

3-4 People

Cost:

£ £ £

Ingredients

Chicken

1kg Chicken (ideally wings or) or meat substitute

200g Plain flour

100g Rice flour or corn flour

1l oil for frying

Sauce

1tbsp Sesame oil

1tbsp light soy sauce

1tbsp Fish Sauce (excluede for vegatarian option)

2tbsp Gochujang Korean chilly paste

3tbsp light brown sugar

2tbsp sake (optional- but lovely)

Salad

3 Spring onions

1 Avocado

2 Carrots

1/2 cup Edamame beans (check the frozen aisle)

1/2 Cucumber

200g Udon noodles

3 tbsp Sesame seeds

1tbsp Sesame oil

1tbsp light soy sauce

This is a versatile sauce, in this recipe I use chicken but its great over tofu or jackfruit for a vegan option. The Korean chilly paste adds a tangy heat and spring onions freshen up these deep-fried goodies!

Method

In a deep heavy bottom pan, or deep-fryer heat the oil to 160c. If you are using a pan makes sure there is at least an inch empty in case the oil bubbles up.
Mix flours together and coat the pieces of chicken.
Fry 2-4 bits of chicken at a time for around 6 minutes each or until golden brown. Make sure to leave space in between so that the oil doesn't overflow
Transfer the fried pieces of chicken onto a wire rack to keep it crispy
Add the udon noodles to the deep fry, be careful as the moisture from the noodles will create bubbles and steam. Fry for around 2 minutes or until the bubbles subside
In a small saucepan combine all the ingredients for the sauce. Stir until sticky and dark brown
Chop all the vegetables for the salad and add the sesame oil and soy sauce, mix well
Add the noodles and sesame seeds to the top of the salad
Coat the chicken wings in the sticky sauce and serve