Korean Fried Chicken and Cucumber Salad
John and Lisa are now offering four terrific home-cooked takeaways from their weekend kitchen. Here’s a sensational Korean-style fried chicken dish that has a mouth-watering, sticky, sweet, spicy sauce.
Korean Fried Chicken and Cucumber Salad
For 4 people
Ingredients
Korean Fried Chicken
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600g organic chicken thighs, skinless and deboned
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600ml buttermilk
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1 teaspoon of salt and pepper
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1 tbsp garlic powder
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1 tablespoon gochugaru (Korean chili flakes)
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Vegetable oil for frying
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Sesame seeds, for serving
For the coating
The sauce
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2 cloves garlic, grated or garlic paste
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An inch of fresh ginger, grated or ginger paste
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5 tablespoons rice syrup or agave syrup
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5 tablespoons gochujang (Korean chili paste)
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5 tablespoons apple or rice vinegar
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1 tablespoon gochugaru (Korean chili powder)
cucumber salad
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1 large cucumber or 4 small
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1 red pepper, diced
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2 spring onions, sliced
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A handful of fresh coriander, chopped
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Black sesame seeds, for sprinkling
Bandage
Method
1. Cut the chicken thighs in half lengthwise. Place the buttermilk, garlic powder and gochugaru in a large bowl. Add the chicken, toss well until completely coated, cover and place in the refrigerator to marinate for a few hours or overnight.
2. Remove the chicken from the refrigerator, in another large bowl or shallow dish, combine all the ingredients for the coating. Dip a piece of chicken in the dry coating, once well coated place it on a wire rack while you finish the rest of the pieces.
3. Prepare the sauce by putting all the ingredients in a saucepan. Bring to a boil and stir everything. Remove from heat and set aside.
4. Wash the cucumber. Cut into long rough pieces, crush a little with a rolling pin or something heavy, this will help it take on the flavors of the dressing.
5. Place all the dressing ingredients in a bowl and mix. Add the cucumber, spring onions, chilli and a little water. Add a pinch of black sesame seeds. Mix everything together, sprinkle with coriander and set aside.
6. Heat the oil to 180℃, if you don’t have a thermometer, you can gently place the stick of a wooden spoon into the oil. If there are bubbles around the stick, the oil is ready. Fry the chicken a few pieces at a time for 5 minutes until it floats and is golden brown. Carefully remove from the oil and cook the remaining chicken pieces.
7. When ready to serve, lay the chicken in a few pieces at a time, for a second fry, for an additional 3 minutes until super crispy.
8. Add cooled sauce and sprinkle with sesame seeds. Serve the chicken stacked on a plate with your cucumber salad on the side and an extra helping of sauce for dipping!
