Chicken Nibbles with Korean Spicy Sauce




1kg chicken thighs

oil for deep-frying

1 spring onion, chopped, for garnish


100g plain flour

1½ tsp garlic powder

1½ tsp onion powder

1 tsp salt

½ tsp ground white pepper

Korean spicy sauce

3 tbsp soy sauce

3 tbsp vinegar

2 tbsp gochujang*

2 tbsp tomato sauce

1 tbsp white sesame seeds

100g white sugar

Ingredients provided by:



Mix all coating ingredients together in a bowl and set aside.


Mix all spicy sauce ingredients in a small pot and bring to the boil. Reduce heat and simmer for 2 minutes. Remove from the heat and set aside.


Heat oil in a wok or deep-fryer to 180°C. Dust chicken nibbles with the coating mixture and deep-fry for 4-5 minutes, or until cooked through. Place chicken nibbles on paper towels to drain then transfer to a large bowl.


Pour over the spicy sauce to coat the chicken then arrange the nibbles on a serving plate. Garnish with chopped spring onion and serve while hot.


*Gochujang is a Korean chilli paste, widely available from stores that stock Asian foods

Wine Match:  Waipara Hills Equinox Pinot Gris 2017