Ingredients
- 1 1/2 KG Boneless Chicken Thigh
- 2 Tablespoon Rice Wine
- 2 tsp minced gingerSome cooking oil for deep frying (I used rice bran oil)
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 cup potato starch or corn starch
- Cooking oil for deep frying
- 3 Tbsp tomato sauce / ketchup
- 2 Tbsp to 2 1/2 Tbsp gochujang(Korean chilli paste)
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1 Tbsp sesame oil
Method
- 1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.
- 2. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 Celcius. Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan.
- 3. Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 Celcius. Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
- 4. In a separate saucepan, add in the remaining ingredients to make the spicy sauce. Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat.
- 5. Place the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately.
Product used in recipe
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
