Hot Korean Fried Chicken

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As seen on Episode 1, Series 1 10 Minute Kitchen

Recipe

Prep 2m

Ingredients

Chicken Coating Mix

• 8gm Salt
• 8gm Sugar
• 30gm Five Spice
• 30gm Paprika
• 1 egg
• 60 gm Potato Starch
• 250gm Tapioca Starch
• 100gm Rice Flour
• 250gm Boneless Chicken Thigh

Sauce

• 1 white onion diced
• 2 pieces of Spring Onion chopped finely
• 1 Red Pepper, diced
• 1 garlic clove, sliced
• 3 tbsp Gochujang
• 1 tbsp Dijon Mustard
• 1 tsp Hoisin Sauce
• 1 tsp Oyster Sauce
• Slurry – 1/2tbsp corn starch with ½ cup of water
• Sesame Seeds for garnish

Method

1. Cut chicken thigh into small chunks
2. Combine Five Spice, black pepper, salt, paprika, sugar & egg
3. Add tapioca starch, Potato starch & rice flour and mix well
4. In a hot frying pan, cook the chicken for approx. 2min to form a crust
5. Rest for a few minutes and make the sauce
6. Heat a fry pan and add chilli, diced onion, scallions, bell peppers and sliced garlic
7. Add gochugaang, stir through and add Dijon Mustard, Hoison Sauce & Oyster sauce
8. Cook down slightly for 1minute and then add slurry of corn starch & water, and stir
9. Just before serving, place chicken back in hot oil for approx. 45sec to return to crunch.
10. Take chicken out and drain on a paper towel or wire rack, then place in the sauce mix. Toss and serve sprinkled with sesame seeds