Korean Fried Chicken with Fermented Chili Sauce
Korean popcorn chicken with pickled daikon and gochujang mayo.
Ingredients
Number of portions
Oil for frying
1 kg chicken thigh fillet, in pieces
200 g potato or corn starch
300 ml Santa Maria Fermented Chili Sauce
100 g roasted peanuts, crushed
2 tbsp sesame seeds
For serving: Pickled daikon/white radish (banchan)
How to prepare
Cut each chicken thigh into about 8–10 pieces. Season with Santa Maria Sesame & Chili Seasoning.
Sprinkle a few drops of water on a tray with the potato starch and stir a little to get slightly structured lumps for the coating.
Mix the seasoned chicken in the potato starch to cover every piece.
Deep-fry the breaded chicken at 170°C for 2–3 minutes. Then before serving at 180°C to make it as crispy as possible.
Heat a pan with Santa Maria Fermented Chili sauce, when the sauce is boiling, stir in the fried chicken to make it all covered in sauce.
Then mix the glazed chicken with crushed peanuts and sesame seeds. Serve with pickled radish and extra sauce.
Tips:
The chicken can be prepared to include the first frying step a day ahead. Then deep fried just before serving.
Allergens
Sesame, soy, wheat
Recipe categories
Food