Korean Fried Sesame Chicken

Ingredients

1 tsp salt
1/2 tsp ground black pepper
2 tsp ginger paste
1 tsp garlic powder
1 Tbs rice wine vinegar
800 g chicken wing nibbles
2/3 cup (100 g) cornflour
Vegetable oil, to deep-fry
2 Tbs hot chilli sauce
1/4 cup (60mL) honey
1/3 cup (75 g) brown sugar
1/4 cup (60mL) salt-reduced soy sauce
2 Tbs rice wine vinegar
2 garlic cloves, crushed
2 tsp ginger paste, extra
2 tsp sesame oil
Toasted sesame seeds, to serve
Spring onion curls, to serve
Sliced cucumber, to serve
Red chilli, to serve

Method

Combine the salt, black pepper, ginger, garlic powder, rice wine and chicken in a large bowl. Place the cornflour in a large bowl. Toss chicken pieces, one at a time, in cornflour, shake off excess and place in a single layer on a baking tray or plate.

Heat enough vegetable oil to come 5 cm up the side of a large frying pan over medium-high heat. Deep-fry chicken, in three batches, for 4 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Return chicken to hot oil, in batches, and cook for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel.

Meanwhile, combine the chilli sauce, honey, sugar, soy sauce, wine, garlic, ginger and sesame oil in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until sauce thickens slightly.

In a large heatproof bowl, toss chicken with sauce to combine. Transfer to serving platter and sprinkle with sesame seeds and spring onion curls. Serve with sliced cucumber sprinkled with chopped red chilli.

Credits: Coles

Photo Credits: Coles