Korean fried chicken with soy and garlic


Recipe may contain gluten, peanuts, milk, soy and sesame.

Want to know how to make super-easy Korean fried chicken? Start here: this cheat’s version is coated in a crispy batter and doused in a sticky-sweet chilli sauce.

12 Ingredients

  • 130g (1 cup) cornflour

  • 400g chicken breast fillets, cut into 2-3cm pieces

  • Peanut oil, to deep-fry

  • Sesame seeds, to sprinkle

  • Green shallots, trimmed, thinly sliced, to serve

  • Steamed rice, to serve
  • chilli sauce

  • 80ml (1/3 cup) passata

  • 50g (1/3 cup) caster sugar

  • 2 tbsp light soy sauce

  • 1 tbsp sriracha chilli sauce

  • 1 tbsp apple cider vinegar

  • 1 garlic clove, finely grated

4 Method Steps

  • Step 1

    For the chilli sauce, combine the passata

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    (80ml (1/3 cup) passata), sugar (50g (1/3 cup) caster sugar), soy sauce (2 tbsp light soy sauce), sriracha (1 tbsp sriracha chilli sauce), vinegar (1 tbsp apple cider vinegar), garlic (1 garlic clove, finely grated) and 60ml (1/4 cup) water in a wok over high heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until thickened. Set aside.

  • Step 2

    Whisk the cornflour (130g (1 cup) cornflour) and a generous pinch of salt together in a bowl. Add the chicken (400g chicken breast fillets, cut into 2-3cm pieces) to the bowl. Toss to coat.

  • Step 3

    Pour enough oil (Peanut oil, to deep-fry) to come one-third of the way up the side of a large saucepan. Heat the oil to 160C on a cook’s thermometer. Cook the chicken, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.

  • Step 4

    Return the wok and chilli sauce to medium heat. Toss the chicken through the sauce. Sprinkle with sesame seeds (Sesame seeds, to sprinkle) and shallot (Green shallots, trimmed, thinly sliced, to serve). Serve with steamed rice (Steamed rice, to serve).

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