Korean BBQ fried chicken
From the undulating lands of Korea our adventures inspire us to bring you this fragrant, sweet and spicy, full bodied bbq sauce with subtle garlic and ginger notes. Use our Taste Korean BBQ sauce to marinade chicken thighs and drumsticks before coating in flour and deep frying until golden brown and crispy. Serve with extra Taste Korean BBQ sauce drizzled over the chicken and mayonnaise, chilli, spring onions and coriander.
INGREDIENTS
| Ingredients | |
|---|---|
| 325g | Plain yoghurt |
| 1 | 285ml Bottle of Keejay’s Korean BBQ sauce |
| 1.5kg | Skin-on chicken thighs and drumsticks |
| Around 1.5ltr | Cooking oil (for deep frying) |
| 220g | Rice or plain flour |
| 1tsp | Salt |
| 100g | Mayonnaise |
| 2tbsp | Sesame seeds (we used black and plain) |
| 3 | Sliced chillies (optional) |
| 4 | Sliced spring onions |
| A handful of coriander springs, roughly chopped |
method
Prep time 20 min, plus marinating Cooking time 30 min
Mix the yoghurt and 185g the Korean BBQ sauce in a large Tupperware or bowl, add the chicken and mix well, set aside in the fridge to marinade overnight or for 8 hours.
Heat the oven to 160C, 140C fan, gas mark 3. Use a deep fat fryer or half fill a large saucepan with the oil then heat to 170C (it should take 8-10 min to heat up). Mix the flour and salt in a bowl and keep to hand.
Start with the thighs, wipe off the marinade, toss in the flour, then fry in a single layer for 8-10mins until golden brown. Put in the oven to keep warm.
Make sure the oil heats up again be fore you do another batch. Now fry the drumsticks in the same way. Check all the chicken is cooked through, keep in the oven longer if you need to.
Drizzle over some of the Korean BBQ sauce and the mayo, top with the sesame seeds, chillies, spring onions and coriander.
