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.
Nut-free
Better version
Buttermilk-marinated thigh, double-fried for crunch with a garlicky gochujang glaze.
Per serving£3.10
Total cost£6.20
Time40 min
Ingredients for 2
- 350 g chicken thigh fillets , cut into chunks
- 100 ml buttermilk
- 80 g cornflour
- 500 ml vegetable oil , for frying
- 1 tbsp sesame seeds , toasted
- 2 spring onions , sliced
- salt , to taste
- Glaze
- 2 tbsp gochujang paste
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic , grated
Method
- Marinate the chicken in the buttermilk for 15 minutes, then drain and toss in the cornflour.
- Heat the oil to 170C and fry the chicken for 4 minutes; lift out and rest.
- Raise the oil to 190C and fry again for 2-3 minutes until deeply crisp; drain.
- Simmer the gochujang, honey, vinegar and garlic in a pan until glossy.
- Toss the chicken in the warm glaze.
- Finish with sesame seeds and spring onions and serve at once.
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.
