Directions
- 1Cut chicken thighs into four pieces.
- 2Add ginger powder, spring onions, chicken stock paste, half a can of beer, and salt to a bowl with the chicken pieces.
- 3Mix well and cover the chicken with milk.
- 4Leave in the fridge for at least one hour, preferably overnight.
- 5Prepare the sauce by mixing ketchup, Korean chilli paste, low strength chilli powder, light soy, chicken stock paste, a few drops of lemon water, and honey in a bowl. Add water.
- 6Prepare the flour mix by combining plain flour, rice flour, corn flour, and bicarb soda in a bowl.
- 7Drain the milk from the marinated chicken and coat the chicken pieces in the flour mix.
- 8Fry the chicken in 150°C oil for 4 minutes. Remove and let cool.
- 9Heat the oil to 170°C and fry the chicken for 30 seconds.
- 10Heat the sauce until it boils and add the chicken, coating it evenly with the sauce.
Ingredients
- 800 g chicken thighs
- 0.5 tsp ginger powder
- 4 spring onions
- 0.5 tbsp chicken stock paste
- 0.5 can beer
- 0.5 tbsp salt
- 200 ml milk
- 4 tbsp ketchup
- 4 tbsp Korean chilli paste
- 1 tbsp low strength chilli powder
- 1 tbsp light soy
- 1 tbsp chicken stock paste
- 2 drops lemon water
- 1 tbsp honey
- 6 tbsp water
- 1 portion plain flour
- 1 portion rice flour
- 0.5 portion corn flour
- 1 tsp bicarb soda
Equipment
knifebowlspoonfrying pan
Related recipes
Odeng Guk / Umook Tang
Korean · Soup
Budae Jjigae
Korean · Soup
mandoo-guk (korean dumpling soup)
Korean · Soup
Pumpkin Soup (Danhobak Soup)
Korean · Soup
Sujebi
Korean · Soup
고명 큐브 (Garnish Cubes)
Korean · Soup
Cabbage Wraps with Tuna Ssamjang
Korean · Soup15m
Korean Sweet & Spicy Chicken Thighs (Yangnyeom)
Korean · Soup
Rice Cooker Bibimbap
Korean · Soup45m
Korean Beef Bowls with Chili Crisp Fried Egg
Korean · Soup30m
Frozen Instant Hot Pot Meal Prep Kit
Korean · Soup20m
Spicy Kimchi Tofu Rice Paper Rolls
Korean · Soup