Korean chicken Nina Parker

Korean chicken small dinner party

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Step 1

Add chicken pieces in a large bowl and mix in 1.5 tsp garlic powder, 2 tsp gochujang, black pepper. Cover and marinade overnight or for at least 3hours. Take out it 1 hour before cooking to come to room temp.

Step 2

For the sauce, set a large frying pan to a medium heat and add 2 tbsp sunflower oil followed by garlic and ginger. Fry for 2mins to soften and add sesame seeds to toast for 2 mins. Then pour in gochujang, honey, tamari, vinegar and simmer together for 1 min. Then add lime juice, zest and sesame oil. Taste to check the seasoning adding in more honey or gochujang if needed.

Step 3

When ready to fry, set oven to 170C degrees and prep a large baking tray with baking paper. You will fry onions first and then the chicken. The chicken has two fries for a crispy skin! Before you fry, add cornflour, 1.5 tsp garlic powder, good pinch of salt and pepper to a large bowl. Mix together! Dust the chicken in the flour mix.

Step 4

Then add the sunflower oil to a large saucepan. There should be at least a 4/5cm gap between the oil and the top of the pan. Let this warm up slowly. When it is starting to get hot, add a pinch of cornflour to the oil. If this sizzles, then you are ready for frying! You might need to adjust the heat as you go. Add the sliced onions into the pan and fry until JUST golden. Not too golden, they carry on cooking once out! Roughly 3-4mins depending on the heat. Use a sieve to fish them out and drain on some paper towel.

Step 5

Tap away excess flour from chicken and carefully add some drumsticks into the hot oil one at a time. About 4 pieces per batch and time 5mins! The oil should be sizzling! Mix them around once and use a sieve to fish them out and place on the baking tray and into the warmed oven. Do the same with the rest of the drumsticks and the thighs take 6mins. The second fry for drumsticks is 2-3mins and thighs is 2mins. They should be nice and golden when finished!

Step 6

To serve, place all chicken on a platter topped with crispy onions, sesame seeds, a few sliced spring onions, salt and pepper. Have the sauce on the side for people to spoon on their plates and squeeze over fresh lime.