Korean Fried Chicken

By Foodies of South Africa · 60 min

Ingredients

Instructions

1. In a large bowl, combine the chicken with the soy sauce, 2 tsp garlic and ginger paste, the bicarbonate of soda and 2 tsp sesame oil. Mix well, cover and marinate in the fridge for 15 minutes (or overnight).
2. Add the whisked eggs to the chicken and mix. Put the cornflour on a large plate or tray for coating.
3. Pour about three cups of vegetable oil into a deep, wide frying pan over medium heat. Coat the chicken in cornflour in two batches and fry for 2–3 minutes until golden brown. Drain on paper towel and set aside.
4. In a separate large pan over medium-high heat, heat 2 tbsp oil and the remaining 2 tsp garlic and ginger paste for a few seconds until fragrant. Add the gochujang, tomato sauce, honey, vinegar, ⅓ cup water and the remaining 2 tsp sesame oil. Simmer on high heat for 2–3 minutes until slightly thickened.
5. Add the fried chicken to the sauce and toss until every piece is coated.
6. Garnish with toasted sesame seeds, chilli flakes and sliced spring onion. Serve with rice balls made from the konjac rice, following the package instructions for instant rice.

Summarized from Foodies of South Africa's video. Watch it for the details.

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