Korean Fried Chicken
Korean Fried Chicken
Proper Crisps deliver real ingredients, hand-cooked crunch, and premium flavour. Learn more at propercrisps.com
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 600g chicken breasts (boneless, skin off) cut into bite-sized pieces
- 1½ cups long-grain white rice
- 150g bag of Proper Crisps Chilli Crisp
- ½ cup plain fl our
- 2 eggs beaten
- 3 tbsp canola oil
- ¼ red cabbage, shredded
- 1 carrot grated
- 3 spring onions, sliced
- 3 tbsp kewpie mayonnaise
- ½ handful fresh coriander, chopped
- 2 tbsp soy sauce
- 1 tbsp Gochujang paste
- 1 tbsp sesame oil
- 1 tbsp runny honey
- 1 tbsp rice vinegar
- 1 clove garlic, crushed
- 2½ cm fresh ginger, grated
- 1 tbsp mirin
- 1 tsp sesame seeds
Method
- To make the marinade, in a large bowl, mix the soy sauce, gochujang, sesame oil, honey, rice vinegar, garlic, ginger, mirin and sesame seeds.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 mins or up to 2 hrs for extra flavour.
- Cook the rice according to packet instructions.
- Crush the potato crisps into fine crumbs an place them in a shallow bowl. Place the flour in another shallow bowl and the eggs in a third.
- Take the marinated chicken pieces and coat each piece in flour, shaking off the excess. Dip the floured chicken into the eggs, making sure it’s fully coated. Lastly, roll the chicken in the crushed potato crisps, pressing the chips onto the chicken to create a crunchy coating.
- Heat a good fi lm of oil in a large frying pan over medium heat. Alternatively, you can cook the chicken in an air fryer or the oven at 200°C.
- Fry the coated chicken in batches for about 3-4 mins on each side or until golden brown and fully cooked.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- While the chicken is cooking, combine the cabbage, carrot and spring onion in a salad bowl and toss to combine
- Serve the chicken with rice and slaw alongside. Drizzle with kewpie mayonnaise and sprinkle with coriander.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
