Korean fried chicken recipe
Ultimate Korean fried chicken with pickled radish This fried chicken combines the wonderful flavours of Korea. Serve with pickled radish and a duo of sauces for a mouthwatering meal. 110ml/3¾fl oz rice vinegar110g/4oz caster sugar1 tsp kosher salt or sea salt 500g/1lb 2oz daikon, cut into 10mm/½in cubes 110ml/3¾fl oz rice vinegar 110g/4oz caster sugar 1 tsp kosher salt or sea salt 500g/1lb 2oz daikon, cut into 10mm/½in cubes 35g/1¼oz cornflour2½ tsp kosher salt or sea salt½ tsp baking powderfreshly ground black pepper2 chicken legs, thighs and wings (with tips), bone in, skin onvegetable oil, for deep-frying 35g/1¼oz cornflour 2½ tsp kosher salt or sea salt ½ tsp baking powder freshly ground black pepper 2 chicken legs, thighs and wings (with tips), bone in, skin on vegetable oil, for deep-frying 70g/ 2½oz cornflour35g/1¼oz fine matzo meal or fine dried breadcrumbs35g/1¼oz plain flour2 tbsp chilli flakes, preferably Korean chilli flakes (gochugaru)1 tbsp kosher salt or sea salt2½ tsp garlic granules2½ tsp onion granules¼ tsp baking powder5 tbsp vodka2 tbsp chilli paste, preferably Korean chilli paste (gochujang) 70g/ 2½oz cornflour 35g/1¼oz fine matzo meal or fine dried breadcrumbs 35g/1¼oz plain flour 2 tbsp chilli flakes, preferably Korean chilli flakes (gochugaru) 1 tbsp kosher salt or sea salt 2½ tsp garlic granules 2½ tsp onion granules ¼ tsp baking powder 5 tbsp vodka 2 tbsp chilli paste, preferably Korean chilli paste (gochujang) 70g/2½oz chilli paste, preferably Korean chilli paste (gochujang)4 tsp soy sauce1 tbsp rice wine vinegar70g/2½oz dark brown sugar3 garlic cloves, crushed2 tsp grated fresh ginger4 tsp sesame oil1 tsp roasted white sesame seeds 70g/2½oz chilli paste, preferably Korean chilli paste (gochujang) 4 tsp soy sauce 1 tbsp rice wine vinegar 70g/2½oz dark brown sugar 3 garlic cloves, crushed 2 tsp grated fresh ginger 4 tsp sesame oil 1 tsp roasted white sesame seeds ¼ bunch fresh chives, chopped2 tsp black sesame seeds ¼ bunch fresh chives, chopped 2 tsp black sesame seeds Method For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.)For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. Recipe tips It is important to suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. Otherwise the chicken will fall and stick to the bottom of the pot.