Korean Fried Chicken

Prep time: 10 minutes Resting time: 30 Minutes Cooking time: 15 minutes

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INGREDIENTS

Chicken Breast 1 kg ( boneless and cut into small pieces)

Salt to taste

Pepper 1/2 tsp

Ginger garlic paste 1 tbsp

Corn flour 4 tbsp

All-purpose flour 4 tbsp

Sesame seeds, to garnish

Vegetable oil for deep frying

Sweet & Spicy Glaze:

Soy sauce 1/3 cup

Sugar 1/3 cup

Apple cider vinegar/ white vinegar 3 tbsp

Korean gochujang paste 1 1/2 tbsp

Sesame oil 2 tsp

Garlic cloves 4 ( grated)

*Dried chilies 4 (roughly chopped) (*OPTIONAL)

PREPARATION:

Combine the chicken pieces with the salt, ginger garlic paste, and pepper. Set aside for an hour.

For the sweet and spicy glaze, get all the ingredients in a big pan over high heat. Bring to a simmer and cook for about 2 minutes, stirring and set aside.

In a plate mix cornflour and all-purpose flour with some salt, now dust each chicken piece in the flour mix, being sure to tap off any excess.

Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Fry the chicken until crispy and golden and remove the extra oil by using a paper towel.

Put all the fried chicken pieces into the sweet and spicy glaze . Give it a good mix so all the chicken pieces are well coated with the glaze. Sprinkle with sesame seeds, chopped spring onions and serve.