serves
8
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
8
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Crispy Snacks
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 150 ml milk
- 1 tsp salt
- Black pepper
- 1 tsp smoked paprika
- 500 g chicken thigh fillets, cut into 3 cm chunks
- Vegetable oil, for deep-frying
- 400 g Korean fried chicken flour (치킨 튀김가루)
- 1 cup (250 ml) water
- 1 tsp mixed black and white toasted sesame seeds
For the glaze
- 220 g corn syrup (물엿)
- ⅓ cup tomato ketchup
- 1 ½ tbsp gochujang
- 25 g finely chopped garlic
- 1 tbsp fine gochugaru (see Note)
- 50 g brown sugar
- 1 tsp toasted sesame seeds
Marinating time: overnight
Instructions
- In a large bowl, combine the milk, salt, a generous pinch of black pepper and the paprika. Mix well to combine, then add the chicken pieces, stirring well to coat. Cover the bowl and refrigerate overnight.
- To make the glaze for the skewers, heat the ingredients in a medium saucepan. Bring to the boil and whisk for 2 minutes until thickened, then remove from the heat and set aside until needed.
- When ready to cook, drain the chicken into a large colander to remove any excess marinade. Thread the chicken onto skewers (four pieces of chicken per skewer). In a large heavy-based saucepan, heat enough oil to deep-fry to 160˚C.
- Divide the Korean fried chicken flour evenly between two large bowls – one bowl for the batter, and one bowl for the flour. Each bowl should have 200 g of the seasoned flour. Add 1 cup (250 ml) water to one bowl, mixing to form a thick batter.
- Dip the chicken skewers into the liquid batter first, then dredge with the dry flour, turning to coat on both sides. Lightly shake off any excess flour, then deep-fry the skewers in batches for 6 minutes each, until crisp and cooked through. Transfer the cooked skewers to a wire rack set over a baking tray and repeat until all the skewers are cooked.
- Dip the Korean fried chicken skewers into the prepared glaze, then place onto a large serving platter. Sprinkle with toasted sesame seeds and serve.
Note
- Gochugaru is a type of Korean chilli powder. You can source all these ingredients at your local Korean grocery supermarket.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Crispy Snacks
