This double fried Chicken is crispy and smothered in an authentic Korean sauce.
|Boneless chicken thighs||1 1/2 Kilogram|
|Ground ginger||2 Tablespoon|
|Shaoxing wine||3 Tablespoon|
|Cornstarch||3 Cup (48 tbs)|
|Oil||3 Cup (48 tbs)|
|For the sauce:|
|Gochujang||2 Tablespoon ((or Chilli Pepper paste))|
|Minced garlic||2 Tablespoon|
|Honey||1/4 Cup (4 tbs)|
|Sugar||1/4 Cup (4 tbs)|
|Soya sauce||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Sesame seeds||5 Tablespoon|
|Chopped spring onion greens||5 Tablespoon|
1.Cut the chicken into strips, 3 or 4 pieces per thigh.
2.Marinate the chicken with the Shaoxing wine, ginger, salt and pepper and leave for 30 mins.
3.Dip the pieces of chicken in cornstarch and deep fry.
4.Make a slurry with some cornstarch and water and add some pepper.
5.Dip the chicken in this slurry and deep fry for the second time.
6.Add all the sauce ingredients together and bring to the boil.
7.Pour this over the crispy chicken, garnish with sesame seeds and spring onion leaves and serve immediately.