Izakaya KIRI Korean Fried Chic

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Good quality chicken drumsticks		2.5kg
Cornflour		as required
Cooking oil for frying		as required
Sesame seeds		as required
Spring onions		as required
Chicken marinade:
Cooking sake		100ml
White wine		100ml
Soy sauce		40ml
Sesame oil		30ml
Grated garlic		1 clove
Grated ginger		1 cm piece
Spicy Korean sauce:
Gochujian chilli paste		250g
Tobojan chilli bean paste		200g
Dark soy sauce		10ml
Mirin		15ml
Sugar		25g
Water		75ml

Method

Cook

20min

Combine all the ingredients for the marinade in a container big enough to hold all the chicken pieces

Mix together the marinade and chicken well and leave to infuse in the fridge for 24 hours.

For the spicy sauce combine all the ingredients in a bowl and mix well with a whisk.

When ready to prepare the dish, take the chicken out of the marinade and shake off any excess liquid.

Dredge each piece in cornflour and fry in hot oil (180C) for 8-10 minutes until golden brown and crispy all over and cooked through. Fry in small batches for best results, turning the pieces once or twice.

To serve, mix lots of the spicy sauce in a bowl with the hot cooked chicken until the sauce thoroughly covers the chicken. Sprinkle with lots of the sesame seeds.

Serve the chicken (4 pieces per person) and garnish with the chopped spring onion.

Tips & Note

The spicy sauce can be made in bulk and kept in the fridge in advance of cooking. This dish can be messy to eat, so give your guests a hot damp towel to clean their hands and face - but watch them really enjoy the experience!

Category

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