Korean Fried Chicken

This is soooo good! This is one of my favorite comfort food meals when its cold.

The crispy fried chicken covered with this sweet, spicy, sour, sticky sauce and then matched with a nice rice on the side. The food is all in the prep, making the marinade, flour mix, sauce - then the actual cooking is rather quick and easy.

If you watch my channel you will see that I now have an honest review of my food.

The feedback on this dish was:

*Another green on the side (for this I could suggest some bok choy)

*A but more spicy (for this I could suggest adding a chopped chili to the sauce) - if you want more kick that is!

This feeds 2 hungry adults

Ingredients:

Marinade:

2 Chicken breast

1 Cup of Butter milk (or 1 cup of milk with 1 Tbsp of lemon juice)

1/2 Tsp of Onion salt

1/2 Tsp of Garlic salt

1/2 Tsp of White pepper

Chicken coating:

1 Cup of plain flour

1 Tsp Garlic granules

1/2 Tsp Celery salt

1 Tsp Mixed dried herbs

1 Tsp Paprika

1 Tsp Ground black pepper

1 Tsp Baking powder

Sauce:

2 Tbsp Brown sugar

1 Tbsp Gochujang paste

2 Tbsp Soy

1 Tbsp Sesame oil

1 Tsp Garlic paste

1 Tsp Ginger paste

2 Tbsp Honey

Flavoured rice:

1 Cup basmati rice

1 Tsp Garlic powder

1 Tsp Onion powder

1 Tbsp Chicken stock powder (oxo)

1.5 Cups water

1 Tbsp butter

Dressing:

1 spring onion

2 Tbsp Sesame seeds

1 Tsp Dried chilli flakes

Method:

To start, cut the chicken into equal side amounts (around 2cm by 2cm very approx.) so that it all cooks evenly.

For the marinade, combine the chopped chicken with buttermilk (if you don’t have the buttermilk as I didn’t then mix the milk with lemon juice) then add the onion and garlic salt and white pepper. Give a quick mix. Then leave to marinate for 4hrs ideally overnight.

Now on to the flour coating mix, add all the ingredients detailed above in a bowl and give a good mix then set aside.

Next, lets make the sauce, again just mix together all the above ingredients, then heat up over medium heat mixing continuously until combined then set aside.

Rice time! Add the ingredients above (apart from butter) into a bowl, bring to a simmer over medium heat, the edges should be bubbling and middle rippling. Now place the lid on then turn the heat down to low and cook for 12 minutes and do not lift the lid! Once the time is reached, remove from the heat and leave to rest for 5 – 10 minutes with the lid on. Then fluff up with a fork and add the butter, cover again with the lid until ready to plate up.

Time to get your marinated chicken and drop in to the flour coating 1 by 1 until all the chicken is covered in the flour mix.

Set your oil to 175-180c and place in the oil (cook in batches) fry until temp reaches 74c. Once all cooked, give your sauce a quick heat up then pour over the chicken, add your sesame seeds and give it a quick toss or mix.

Finally slice up a spring onion for garnish

Now time to plate up!

Spoon out your rice, epic crispy chicken the sprinkle over your spring onion and (optional) sprinkle over some chilli flakes.

Enjoy!