|South Korean fried chicken thighs in spicy sauce|
|South Korean spicy sauce ingredients|
2 tablespoons dark soy sauce
1 tablespoon tomato ketchup
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon medium strength chilli powder
3 garlic cloves, peeled
1 inch piece ginger root, peeled
4 chicken thighs, skinned
3 tablespoons plain/all purpose flour
Salt and pepper
4 tablespoons self-raising/rising flour
4 teaspoons cornflour/corn starch
Freshly chopped parsley to garnish
|Ingredients ready for blitzing to make South Korean spicy sauce|
Put all the sauce ingredients in to a food processor or blender and blitz until smooth. Pour in to a bowl, cover with clingfilm and set aside.
|South Korean spicy chicken sauce|
Make sure you take the chicken thighs from the fridge an hour in advance of cooking to let them reach room temperature. If they have not already been skinned, you will find the skin should very easily peel off in one piece.
|Peeling skin from chicken thighs|
Put the self-raising/rising flour and the cornflour/corn starch in to a large bowl. Season with salt and slowly begin adding cold water, whisking with a fork until a batter the consistency of thick cream is formed. Put the bowl in the fridge for fifteen minutes to let the batter rest.
|Mixing batter for chicken thighs|
Bring a deep fryer or deep frying pan of oil up to a medium to high heat. Add the plain/all purpose flour to a plastic bag and season well with salt and pepper. Add the chicken thighs and twist the bag closed, trapping as much air in it as possible. Very gently shake/invert the bag to cover all the thighs evenly in flour. This will help the batter stick.
|Chicken thighs are floured and battered for deep frying|
The chicken thighs are going to be fried twice. When frying them the first time, I fried them two at a time.
Take one thigh at a time from the flour bag and dip in the batter making sure it is evenly coated. Let any excess briefly drip off back in to the bowl and lay carefully in the hot oil. Fry for three minutes each side until the batter is just starting to turn golden. Drain on kitchen paper and leave to cool for five minutes.
|Starting to deep fry battered chicken thighs|
|Battered chicken thighs are deep fried for a second time|
Drain the chicken thighs on kitchen paper for a second time and pour the spicy sauce in to a large bowl.
|Deep fried chicken thighs and spicy South Korean sauce|
Put the chicken thighs in to the bowl with the sauce. Carefully turn them around in the sauce with a large spoon until they are all evenly coated.
|Battered chicken thighs are added to spicy South Korean sauce|
The chicken thighs can then be plated and garnished with the fresh parsley.
|Spicy Korean fried chicken|
Serve the chicken thighs and eat with your fingers, just as you would wings.
|Tucking in to Korean fried chicken|