Name: Korean fried chicken with sprout salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Fried chicken; 1 kilogram mixed chicken pieces; 1 1/2 cup vegetable oil for deep-frying; 1 1/2 cup cornflour; 1/2 cup ice-cold water; Sauce; 1/4 cup gochujang chilli paste; 4 clove garlic, crushed; 1 tablespoon ginger, grated; 2 1/2 tablespoon reduced-salt soy sauce; 2 tablespoon kecap manis; 2 teaspoon sesame oil; Sprout salad; 300 gram beansprouts, trimmed; 2 spring onions, finely sliced; 1 long red chilli, seeded, finely sliced; 1 tablespoon lemon juice; 2 teaspoon sesame oil; 1 teaspoon fish sauce

Korean fried chicken with sprout salad

Fried chicken gets a flavour injection with this Korean-inspired recipe. Served with a crunchy sprout salad and punchy dipping sauce, fried chicken will never be the same again

Serves 4

Prep

25M

Cook

20M

Total

45M

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Ingredients

Fried chicken

1 kilogram mixed chicken pieces

1 1/2 cup vegetable oil for deep-frying

1 1/2 cup cornflour

1/2 cup ice-cold water

Sauce

1/4 cup gochujang chilli paste

4 clove garlic, crushed

1 tablespoon ginger, grated

2 1/2 tablespoon reduced-salt soy sauce

2 tablespoon kecap manis

2 teaspoon sesame oil

Sprout salad

300 gram beansprouts, trimmed

2 spring onions, finely sliced

1 long red chilli, seeded, finely sliced

1 tablespoon lemon juice

2 teaspoon sesame oil

1 teaspoon fish sauce

Method

Fried chicken

1.Place chicken on rack over a baking tray. Chill, uncovered, overnight.

2.In a deep saucepan or wok, heat oil until a little flour sizzles as soon as it is added (180°C). In a bowl, stir flour and water together. Working in two batches, dip chicken in batter, allowing excess to drain. Deep-fry for 3-4 minutes. Drain on a paper towel.

3.Re-fry all pieces for 3-4 minutes until crisp, golden and cooked through. Drain on a paper towel.

4.Serve fried chicken with sauce for dipping and accompany with sprout salad.