Spicy Korean Fried Chicken with Crunchy Chilli Oil Kewpie

Ingredients

• 600 grams chicken niblets
• 1 cup buttermilk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 garlic salt
• 1 1/2cups plain (all-purpose) flour
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic salt
• 1/2 tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
• Kewpie mayo
• Crunchy chilli oil

Method

1. Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)
2. Mix together the crispy coating ingredients in a small bowl.180 g (1 ½ cups) plain (all-purpose) flour, 1 tsp salt, 1 tsp ground black pepper, ½ tsp garlic salt, ½ tsp celery salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp baking powder, 1 tsp chilli flakes.
3. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
4. Cook for 18-20 minutes in the air fryer on 180 degrees, turning once until golden brown.
5. Mix the kewpie mayo and crunchy chilli oil (I used Ugly Food & Co) to enjoy as the dipping sauce. This is arguably the star of the show!

Product used in recipe

• Kewpie - Mayonnaise