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Korean fried chicken

This chicken is fried twice (or if you like, thrice) to become extra crisp. Toss it through the sauce after it's fried - thoroughly messy, but seriously good. The accompanying daikon kimchi offers cooling relief from the spicy sauce. You'll need to begin the kimchi recipe 4 days ahead.

You'll need

For deep-frying: vegetable oil 2 kg chicken pieces (drumsticks and wings) To serve: thinly sliced spring onion   Daikon kimchi 2 daikon (about 800gm), cut into large cubes ¼ cup coarsely chopped garlic chives 10 gm ginger (about 2cm piece), finely grated 1 garlic clove, finely chopped   Chilli sauce 65 gm (¼ cup) gochujang (see note) 2 tbsp each soy sauce and rice vinegar 1 tbsp honey 2 tsp sesame oil 2 tsp caster sugar 10 gm ginger (about 2cm piece), finely grated 1 garlic clove, finely chopped   Batter 115 gm plain flour, sieved 2 tbsp cornflour 1 eggwhite, lightly beaten


  • 01
  • For daikon kimchi, combine ingredients with 125ml cold water and 1½ tsp fine sea salt in a non-reactive container, then refrigerate until fermented (about 4 days).
  • 02
  • For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.
  • 03
  • For batter, whisk flours, eggwhite and 170ml cold water in bowl. Season to taste and set aside.
  • 04
  • Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).
  • 05
  • Deep-fry chicken again, in batches, until crisp and deep golden (6–8 minutes), drain on absorbent paper, then add to sauce, toss to coat and serve hot topped with spring onion, with daikon kimchi to the side.

Note Gochujang (fermented Korean chilli paste) is available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pilsner-style lager.

Featured in

Sep 2010

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