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Korean Fried Chicken, Gochuchang Mayo, Chilli Sauce, Daikon Pickle
- Steps
- Ingredients
Ingredients
Spice Mix
Fried Chicken
Pickled Radish
Korean Sweet Chilli Sauce
Gochujang Mayo
Frying Coating
Fried Garnish
To serve
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Steps
- Preheat oil in a deep fryer to 180C.
- For the Spice Mix, combine ingredients in a bowl and set aside.
- For the Fried Chicken, combine all ingredients, except the chicken in a bowl, and mix until smooth. Add the chicken and mix for 2 minutes to ensure chicken is well coated. Cover the bowl and set aside in the fridge for 30 minutes or overnight.
- For the Pickled Radish, peel and cut the radish into 5mm cubes. Place into an airtight container with the remaining ingredients and shake vigorously. Refrigerate for at least 30 minutes or until ready to serve. Drain well.
- For the Korean Sweet Chilli Sauce, combine gochujang and water in a small bowl and stir until dissolved. Mix in the honey, soy sauce and sesame oil, to taste.
- For the Gochujang Mayo, combine ingredients in a small bowl, cover and set aside in the fridge.
- For the Frying Coating, combine all ingredients in a deep bowl. Remove the marinated chicken from the fridge and mix well to ensure all chicken is evenly coated in the marinade. In batches, dunk the chicken into the frying coating, making sure it is well coated. Double coat the chicken by dipping it back into the wet marinade mixture then into the batter again. Shake off excess and transfer to a separate plate to be fried.
- Fry the chicken pieces, in batches, for 2-3 minutes. Remove from the oil and drain on paper towel.
- Once all pieces are cooked, heat the oil to 190-200C and fry chicken, in larger batches, for 20-30 seconds until golden brown in colour and crunchy. Remove chicken from the oil and drain on a rack with paper towel underneath.
- Carefully fry the shaved garlic, chilli and Thai basil leaves separately in a sieve until golden and crispy. Use a lid to cover the if it is splattering. Drain on paper towel.
- To serve, pile Fried Chicken on a serving plate and garnish with peanuts, sesame seeds, lime zest and spring onions. Top with Fried Garnishes and serve with Korean Sweet Chilli Sauce, Gochujang Mayo and Pickled Radish on the side.