Serves:
Prep time:
| SAUCE | |
| Fish Sauce | 2 tbsp |
| Soy Sauce | 2 tbsp |
| Grated Ginger | 2 tsp |
| Finely Chopped Garlic | 2 tsp |
| Honey | 4 tbsp |
| Rice Vinegar | 2 tbsp |
| Gochujang (Korean Chili Paste) | 4 tbsp |
| Korean Chilli Flakes | 1 tbsp |
| Ketchup | 2 tbsp |
| FRIED CHICKEN | |
| Chicken Thigh Fillets (Without Skin) | 8 |
| Salt & Pepper | |
| Plain Flour | 50 g |
| Rice Flour | 60 g |
| Tapioca Starch Or Corn Starch | 60 g |
| Xanthum | 3g |
| Water | 500ml |
| Cooking Oil, For Deep Frying | 1 l |
| TO SERVE | |
| Potato Or Hamburger Buns | 4 |
| Nori | 4 sheets |
| Cabbage Kimchi | 1 cup |
| Whole Egg Mayonnaise | 1 cup |
Method
- MAKE THE SAUCE: Mix together fish sauce, soy sauce, ginger, honey, rice vinegar, gochujang and ketchup in a saucepan. Heat over a moderate flame until bubbling, then leave to cool.
- FOR THE CHICKEN: Use a sharp knife to lightly score the silver skin of thigh fillets using a cross hatch patter. Using a kitchen mallet or rolling pin, pound the chicken fillets to quarter inch thickness between sheets of cling film. Season well with salt & pepper.
- Roll chicken in plain flour, shake of excess. Mix tapioca or corn starch with rice flour, xanthum and water to make a thin batter. It is best to use a wand blender to activate xanthum.
- TO COOK: Poor oil into a deep pan and heat to medium 170°C. Dip each chicken piece in batter and fry for 2-3 minutes until crisp. Transfer to a rack and cool for five minutes. Heat the oil to 180°C and fry the chicken for 3-4 minutes more or until golden. Dip chicken in sauce to coat on all sides and then put aside.
- FOR THE MAYONNAISE: Add nori to a blender and grind to a powder. Mix well with Birch & Waite Whole Egg Mayonnaise.
- TO SERVE: Cut buns in half and cook cut-side down in a fry pan until golden. Top with a generous dollop of Nori Mayonnaise. Add chicken filets, the top of the bun and press down firmly. Serve with a side of kimchi. Enjoy!
Recipe created by Mark Best for Birch & Waite
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