Korean fried chicken with Kimchi sauce

Total time 45 mins

20 mins preparation time

25 mins cooking time

Juicy chicken, double-fried for exceptional crispiness and coated in a sweet-spicy Kikkoman Kimchi Chili Sauce with honey and garlic—authentic Korean street food at its best.

Ingredients

10 portion(s)

For the chicken:

1 kg

chicken thighs, boneless and skinless, cut into medium-sized pieces

200 g

cornflour

100 g

wheat flour

5 g

ground ginger

5 g

ground pepper

eggs, beaten

1 litre

oil for deep-frying

500 ml

Kikkoman Spicy Chili Sauce for Kimchi

150 g

honey

25 g

garlic (5 cloves), finely chopped

Side:

1 kg

tteokbokki rice cakes, cooked

Garnish:

50 g

white sesame seeds, toasted

Spring onion, finely sliced

Allergens:

Soy, Gluten, Eggs, Sesame

Total weight per portion:

345 g

Weight per ingredient:

Chicken in coating: 180 g
Tteokbokki: 100 g
Kimchi sauce: 60 g
Sesame: 5 g

Preparation

Step 1

Coat the chicken pieces in a mixture of cornflour, wheat flour, ginger and pepper. Dip into the beaten eggs, then coat again in the flour mixture to create a crisp coating.

Step 2

Heat the oil in a deep pan or pot to 175 °C. Fry the chicken pieces for 5–6 minutes until golden brown. Drain on kitchen paper. Heat the oil again to 175 °C and fry the chicken for a further 4–5 minutes until perfectly crispy.

Step 3

In a separate pan, heat the Kikkoman Kimchi Chili Sauce with the honey and garlic. Let it simmer gently, then add the fried chicken and toss thoroughly until evenly coated.

Step 4

Serve with warm tteokbokki and sprinkle with the sesame seeds and spring onion.

Tip

For extra crispiness, lightly fry the tteokbokki in a little oil before serving.

Recipe-ID: F1144

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