korean crispy chicken (Adam Handling)

for 5                                             for 2

FOR THE STICKY SAUCE

• 30g unsalted butter             12g
• 1 onion, finely chopped       1/4
  
• 30g grated ginger.               12g
  
• 110g white sugar                 40g
  
• 50ml soy sauce                   20ml
  
• 50g Gochujang                    20g
  
• 50ml rice vinegar                 20ml
  

FOR THE CHICKEN

• 500g chicken thighs             200g
  
• deboned, cut into pieces (leave the skin on)
• ½ tablespoon black pepper  1tsp
  
• 50ml soy sauce                     20ml         
  
• 70g potato starch                  30g
  
• (N.B. can use corn flour or tapioca flour)

FOR THE GARNISH

• Fresh coriander leaves (optional)
• Fresh lime

Method

For the sauce, melt the butter in a saucepan. Add the onion and ginger and cook on a medium heat for 5 minutes, or until they’re softened. Pour in the sugar and dissolve. Add the Gochujang, vinegar and soy sauce. Cook for about 10 minutes on a low heat, until the liquid has reduced. You want to achieve a spicy, sticky sauce.

For the chicken, add the pepper and soy sauce to the chicken and leave to marinate for a few hours (it’s not essential but it adds to the overall depth of flavour).

Cover the chicken in the potato starch, this will ensure a crispy texture. Fry the meat in a hot pan of oil. Remove almost all of the chicken and add 2 large tablespoons of sauce to the pan. Stir the sauce – the small amount of oil should loosen the sauce. Add the chicken and stir until all the pieces are evenly covered in sauce.

For serving, arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.