← Nouns Cooking · Korean

Ingredients

• 500 g boneless, skinless chicken thighs, cut into 3 cm pieces
• ¼ tsp Salt
• 1 pinch Black pepper
• ½ tsp Ginger, grated
• 1 tbsp mirin or rice wine
• 60 g potato starch or cornflour
• 1 l oil, for deep-frying
• 1 tbsp Soy sauce
• 1 tbsp Gochujang
• 3 tbsp Honey
• 2 tbsp Brown sugar
• 2 tbsp Mirin
• 1 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tsp Toasted sesame oil
• 2 tbsp roasted peanuts, chopped
• 3 dried red chillies, snipped (optional)

Method

1. Toss the chicken with the salt, pepper, ginger and mirin and leave for 10 min. Then toss it in the starch until every piece is well coated, pressing it on.
2. Heat the oil in a deep pan to 170°C (340°F). Fry the chicken in two batches for 5–6 min, until pale golden and cooked to 75°C (165°F) inside. Drain on a rack.
3. Raise the heat to 180°C (355°F) and fry all the chicken again for 2–3 min, until deep golden and very crisp. Drain again.
4. In a wide pan, simmer the glaze ingredients over medium heat for 2–3 min, until bubbling and slightly thickened. Add the dried chillies.
5. Turn off the heat, add the chicken and toss quickly to coat. Scatter with peanuts and serve straight away while still crunchy.

Tips

• The second fry is what keeps the coating crisp under the glaze, so do not skip it.
• Contains peanuts; use toasted sesame or pumpkin seeds to keep it nut-free.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish