Korean Chicken Recipe from Executive Chef, Grant Mathie

Batter Recipe

Corn flour ½ cup

Plain flour ½ cup

Water 1 cup

Salt 1 tsp

STEP 1: Whisk all ingredients together in a bowl

Korean Chilli Sauce Recipe

Ginger 15g

Garlic Cloves 2

Soya Sauce 30g

Rice Vinegar 30g

Chilli Paste 60g

Honey 85g

STEP 1: Blend all ingredients together in to a sauce, using a food processor

Preparing and cooking the chicken

Chicken thigh – use approx. 120g per person

Plain flour

Toasted sesame seeds

Pickled ginger

Spring onion (sliced)

Coriander

STEP 1: Heat oil to 180ᵒC (approx. 1 litre of oil in a pot on stove or using a deep fryer)

STEP 2: Cut chicken thigh into 1cm strips

STEP 3: Coat chicken strips with flour

STEP 4: Place coated strips in to batter mix (recipe above)

STEP 5: Carefully place in oil to cook for approx. 2-3 mins. NB: Do not place all chicken in at once – give the pieces plenty of space to move around in oil whilst cooking

STEP 6: Heat sauce in a pan (approx. ¼ cup per person)

STEP 7: Toss chicken through sauce until nicely coated and garnish with toasted sesame seeds, pickled ginger, sliced spring onions and coriander

STEP 8: Goes well with steamed rice for a meal