Juicy chicken thighs, double-fried for that mega crunch, then tossed in a sticky, spicy Korean-style sauce that clings to every crispy edge. It’s got heat, it’s got punch, and it’s dangerously moreish. Stack it all up in a soft potato bun with some quick pickled cucumber, fresh salad, and a swipe of mayo. Makes eight, so call the mates!
Category
Lunch
Servings
8
Prep time
30 minutes
Cook time
35 minutes
Juicy chicken thighs, double-fried for that mega crunch, then tossed in a sticky, spicy Korean-style sauce that clings to every crispy edge. It’s got heat, it’s got punch, and it’s dangerously moreish. Stack it all up in a soft potato bun with some quick pickled cucumber, fresh salad, and a swipe of mayo. Makes eight, so call the mates!
Ingredients
- 8 chicken thighs, trimmed
- thumbsize piece of fresh ginger, grated
- 4 garlic cloves, finely grated
- 1½ tsp sea salt
- 1 tsp ground black pepper
- 8 potato buns, toasted (see separate recipe for homemade)
-
mayonnaise, for serving
- 1 tbsp peanut oil
- ½ cup Gochujang
- ½ cup tomato ketchup
- 2½ tbsp hot honey
- 2 tbsp rice wine vinegar (or apple cider)
- 2 tsp salt
- 2 tbsp soy sauce
- ⅓ cup (80ml) water
- 8 cloves garlic, crushed
- peanut oil, for deep frying
- 3 eggs, beaten
- 1½ cups (225g) potato starch
- 1½ cups (225g) plain flour
- ⅓ cup rice vinegar
- ⅓ cup water
- 2 tsp sea salt
- 2 tsp caster sugar
- 2 Lebanese cucumbers, sliced into ribbons
- 1 baby wombok cabbage (napa cabbage), shredded
- 4 spring onions, sliced
- 1 bunch garlic chives, chopped
- 1 tbsp korean soy sauce
- ½ tsp gochukaru
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 3 tsp hot honey
KOREAN SAUCE
DREDGE AND FRYING
SALAD
DRESSING
Directions
In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.
- To make the sauce, in a small saucepan over medium heat, add peanut oil and garlic and saute for 2-3 minutes.
- Add gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.
- For the salad, combine vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar.
- Remove from the heat and pour over cucumbers in a shallow heatproof bowl, set aside to cool.
- Toss cabbage, spring onions, and chives in a large bowl. Put dressing ingredients in a screw top jar and shake until completely mixed, then toss through salad just before serving.
- In a deep fryer or heavy based saucepan, heat oil to 175°C/347°F.
- To coat chicken, whisk half of the flours with the eggs in a large bowl, then mix remaining flours together in a separate bowl.
- Toss marinated chicken in egg and flour mixture until well coated, then toss in flour mixture and coat completely.
- Place the chicken into the hot oil and fry in batches for 4-5 minutes until lightly browned and crispy. Remove from oil and drain on a wire rack or paper towel.
- Heat peanut oil to 190°C/375°F. Fry chicken again for 4 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
- In a large mixing bowl, add double-fried chicken and Korean sauce. Toss well to completely coat.
- Spread toasted potato buns with some mayonnaise, then top with salad, some drained cucumber ribbons, a piece of chicken and bun top.
Recipe notes
Can I use chicken breast instead of thighs?
You can but thighs stay juicier, especially after the double fry. If you're going breast, flatten them out a bit so they cook evenly.
Do I really need to double fry the chicken?
Short answer: yes. That second fry gets you the proper crunch we’re after. Skip it and you’ll miss the whole point of Korean fried chicken.
What if I can’t find gochujang?
No stress. You can sub in a mix of miso paste and sriracha or chilli paste. It’s not exactly the same, but it'll still taste great.
Can I make it gluten-free?
You can! Use GF flour and potato starch, GF soy sauce, and gluten-free buns.
