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Ingredients
Method
- 800 g chicken thigh fillets, cut into large pieces
- 100 g cornflour
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt and pepper
- 3 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- Vegetable oil for frying
- Toasted sesame seeds and spring onions to serve
- Mix cornflour, garlic powder, ginger powder, salt and pepper in a shallow bowl. Toss chicken pieces to coat well. Whisk together gochujang, soy sauce, rice wine vinegar, honey and sesame oil. Taste and adjust heat.
- Heat 3 cm of vegetable oil in a large heavy pan over high heat to 180°C. Fry chicken in batches for 5 to 6 minutes until golden, crispy and cooked through. Drain on paper towel. Serve immediately with dipping sauce, scattered with sesame seeds and sliced spring onion.
35 mins
4 serving
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