Korean Fried Chicken with Slaw

Crispy chicken pieces tossed in a spicy-sweet gochujang sauce with a crunchy slaw.

SHOPPING LIST

• chicken thigh fillets700g
• potato starch100g
• plain flour50g
• egg2
• gochujang paste3 tbsp
• ketchup2 tbsp
• honey1 tbsp
• rice vinegar1 tbsp
• white cabbage0.5
• carrot1
• mayonnaise3 tbsp
• spring onions2
• vegetable oil500ml

METHOD

1. 1Cut chicken into bite-sized pieces.
2. 2Mix potato starch, flour, egg and a pinch of salt into a thick batter.
3. 3Coat chicken pieces in the batter.
4. 4Heat oil in a deep pan to 180°C.
5. 5Fry chicken in batches for 5-6 minutes until golden and cooked through with no pink.
6. 6Drain on kitchen paper.
7. 7Mix gochujang, ketchup, honey and rice vinegar in a warm pan.
8. 8Toss fried chicken in the sauce until coated.
9. 9Shred cabbage and carrot, mix with mayonnaise and season.
10. 10Serve chicken with slaw, scatter with sliced spring onions.

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