3-4
PORTIONS
Ingredients
1kg chicken thighs
oil for deep-frying
1 spring onion, chopped, for garnish
Coating
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:
Method
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
