korean fried chicken with sweet chilli sauce
- 2 tablespoons grated ginger
- 3 cloves garlic, crushed
- 1 tablespoon sea salt flakes
- 1 teaspoon ground white pepper
- 1kg chicken drummettes (see tip)
- vegetable oil, for deep frying
- ½ cup (75g) plain (all-purpose) flour
- ¼ cup (35g) cornflour (cornstarch)
- 1 teaspoon baking powder
- 1 eggwhite
- 1 cup (250ml) cold water
- baby (micro) shiso (optional), to serve
sweet chilli sauce
- 1 tablespoon grated ginger
- ½ cup (90g) brown sugar
- 1 cup (220g) caster (superfine) sugar
- ½ cup (125ml) soy sauce
- ¼ cup (60ml) apple cider vinegar
- ¼ cup whole dried chillies
- ½ cup (70g) salted peanuts, coarsely chopped
- Place the ginger, garlic, salt and pepper in a large bowl and mix to combine. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- To make the sweet chilli sauce, place the ginger, the brown and caster sugars, soy sauce and vinegar in a medium saucepan over medium heat. Bring to the boil and cook for 15 minutes or until thickened. Add the chillies and peanuts and cook for a further 5 minutes. Set aside to cool.
- Fill a large saucepan two-thirds full with oil, insert a kitchen thermometer and heat the oil to 180°C (350°F). Place the flour, cornflour and baking powder in a large bowl. Whisk to combine the eggwhite and water and gradually whisk into the flour mixture. Working in batches, dip the chicken into the batter and carefully lower into the oil. Cook for 4–6 minutes or until golden and cooked through. Drain on absorbent paper and keep warm.
- Toss the chicken in the chilli sauce and top with the shiso to serve. Serves 4–6.
Tip: Chicken drumettes are the large wing joint with the wing tip removed.
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