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
Ultimate version
Brined boneless thigh, potato-starch crust, double-fried and coated in scratch yangnyeom sauce.
Per serving£5.20
Total cost£10.40
Time57 min
Ingredients for 2
- 400 g free-range chicken thigh , boneless, chunked
- 100 g potato starch
- 700 ml groundnut oil , for frying
- 2 spring onions , sliced
- Brine
- 1 tsp fine salt , for brining
- 250 ml cold water
- Yangnyeom
- 2 tbsp gochujang paste
- 1 tbsp gochugaru
- 2 tbsp honey
- 1 tbsp rice syrup
- 3 cloves garlic , grated
- 1 tsp toasted sesame oil
Method
- Brine the chicken in the salted water for 20 minutes, then drain and pat dry.
- Toss thoroughly in the potato starch and rest 5 minutes so it hydrates into a craggy coating.
- Heat the oil to 160C and fry the chicken for 5 minutes; lift out to rest for 2 minutes.
- Bring the oil to 190C and fry again for 3 minutes until glassy and crisp; drain well.
- Simmer the gochujang, gochugaru, honey, rice syrup and garlic until thick, then stir in the sesame oil.
- Toss the chicken in the warm yangnyeom sauce to lacquer every piece.
- Scatter with spring onions and extra sesame and serve immediately.
Equipment
- deep saucepan
- thermometer
- wire rack
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.
