Cook Fried Chicken the Korean Way

Ingredients

For the chicken • 1.3lbs (600g) chicken thighs (without skins and bones)

• 3 tbsp. cornflour

• 2 tsp. ginger powder

• 1 tsp. salt

• 1 tsp. pepper

• 4 cups (1 liter) vegetable oil

For the glaze

• 1 fresh red chili pepper

• 3 tbsp. runny honey

• 2 tbsp. soy sauce (light)

• 1 tbsp. rice wine vinegar

• 3-4 tbsp. water

• 1 tbsp. light brown sugar

• 2 tsp. fermented chili paste

For serving • 3 tbsp. shelled peanuts

• 2 sliced spring onions

Directions 1. First we want to coat the chicken. In a big bowl mix the salt, pepper, ginger powder and corn flour together. Trim away any fat from the chicken, then slice them into quarters. Toss your chicken pieces into the mixture.

1. To make the sauce, add into a small saucepan all the glaze ingredients. Bring it to a boil and reduce for 10 minutes. Then place it to one side off the heat.

2. We are going to fry the chicken twice, so first preheat a large saucepan half-full with the oil at a temperature of around 340°F (170°C). For five minutes, fry the chicken. Then remove and place on a kitchen roll lined tray.

3. Now bring the oil back up to 370°F (190°C) and fry for a further 4 minutes before adding the peanuts. Wait a further minute and take off the heat, draining the chicken on some more kitchen roll.

4. Bring the sauce back to a boil and in a bowl pour it over your fried chicken. Give everything a good covering of sauce then add the spring onion slices and serve immediately. The Koreans like to enjoy a nice cold beer with their fried chicken, so that's what you should think about doing to!

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bon appetit