Light Bites
Korean
KoreanKorean Fried Chicken Bites
Crunchy bite-size chicken tossed in a sweet-spicy glaze, shown three ways. Basic shallow-fries cornflour-coated pieces in a quick gochujang sauce, Better double-fries for extra crunch, and Ultimate brines, double-fries and finishes with a from-scratch yangnyeom glaze and toppings.
Dairy-free
Nut-free
Budget version
Cornflour-coated chicken shallow-fried and tossed in a quick gochujang-ketchup glaze.
Per serving£1.90
Total cost£3.80
Time25 min
Ingredients for 2
- 300 g chicken breast , cut into chunks
- 60 g cornflour
- 200 ml vegetable oil , for frying
- 1 spring onion , sliced
- salt , to taste
- Sauce
- 1 tbsp gochujang paste
- 2 tbsp tomato ketchup
- 1 tbsp honey
- 1 tbsp soy sauce
Method
- Season the chicken and toss in the cornflour to coat.
- Shallow-fry in the hot oil for 6-8 minutes, turning, until golden and cooked through; drain.
- Mix the gochujang, ketchup, honey and soy in a pan and warm until bubbling.
- Toss the fried chicken through the sauce to coat.
- Scatter with spring onion and serve.
Equipment
The three ways, side by side
Budget
Cornflour-coated chicken shallow-fried and tossed in a quick gochujang-ketchup glaze.
Better
Buttermilk-marinated thigh, double-fried for crunch with a garlicky gochujang glaze.
Ultimate
Brined boneless thigh, potato-starch crust, double-fried and coated in scratch yangnyeom sauce.
