Spicy and uniquely flavored by a gochujang paste-based sauce, these crispy chicken strips are a great (and fairly simple) homemade version of Korean fried chicken wings. I had been meaning to make Korean fried chicken for years now. However, I have to remember that I want to make it in advance of a trip to Chinatown... and I finally remembered! If you do not have a Chinatown and your supermarket's international food section is poor, it might be worth trying Amazon for gochujang. Gochujang is also a standout ingredient in the sauce for Bibimbap!
Anyways, back to the fried chicken!
For the sauce you will need:
2 Tbsp gochujang paste
1 Tbsp Sriracha
2 Tbsp ketchup
3 Tbsp rice wine vinegar
1 Tbsp toasted sesame oil
1 Tbsp butter
4 Tbsp caster sugar
For the fried chicken you will need:
600g (approx 1.3lb) chicken breast fillets (strips)
6 Tbsp self-raising flour
3 Tbsp sweet potato flour
3 Tbsp rice flour
1 tsp salt
1/8 tsp ground black pepper
Oil for frying
Yield 2 generous servings
1. Prepare the sauce by adding gochujang, Sriracha, ketchup, rice wine vinegar, toasted sesame oil, butter, and caster sugar to a medium pan. Bring to a boil and remove from heat immediately. Set aside.
2. In a large plastic food bag, add self-raising flour, sweet potato flour, rice flour, salt, and pepper. Close bag and shake to mix.
3. Rinse chicken and remove tendons if needed. Add to bag of flour and re-close bag.
4. Shake until chicken is coated in flour mixture.
5. Heat oil. Ideally chicken would be deep fried for approximately 6-8 minutes at 190C/375F or until they take on a golden hue. Alternatively, you can shallow fry for around 5 minutes on each side until the desired color. Ensure chicken is piping hot and cooked through.
6. Drain excess oil from chicken and turn immediately into pot of chilli sauce. Cover with a lid and shake/toss to coat chicken.
7 Serve immediately, garnished with sesame seeds and spring onions if desired.