Name: Korean fried chicken with chilli sauce and daikon kimchi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 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 gochujang (see note) (¼ cup); 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

Korean fried chicken with chilli sauce and daikon kimchi

Fried twice, it's extra nice.

Serves 6

Prep

30M

Cook

30M

Total

This Korean fried 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 four days ahead.

Ingredients

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 gochujang (see note) (¼ cup)

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

Method

1.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).

2.For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.

3.For batter, whisk flours, eggwhite and 170ml cold water in bowl. Season to taste and set aside.

4.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).

5.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.
Drink Suggestion: Pilsner-style lager. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

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