Yep… another fried chicken recipe! But to be honest, it did so well last time that I’ve decided to change things up and make a dish inspired by one of my favourite memories of our trip to South Korea.
In March of this year, Toby and I went to South Korea to see some friends and explore the most beautiful country. The art, culture and hospitality we were exposed to was second to none, enough for us to consider moving there! However, the thing that blew me over more than anything, was the food – shout out to Nekkid Wings!
From Bibimbap to Chimaek – which literally translates to chicken and beer – was the perfect setting for telling old stories and new, and this is why I chose to share with you the best flavour combination I’ve ever tried.
Honey Butter Fried Chicken, this is served with sticky rice – the perfect accompaniment to the crunchy, crispy coating!
This will feed four people, so if you’re cooking for two, halve it or if it’s a party, double as see fit!
700Gr Chicken Thighs, Diced
250Gr Plain White Flour
50Gr Corn Flour
Pinch of Salt and Pepper
1/2 Tsp Baking Powder
1 Litre of Oil for frying (high smoking point, like Peanut, Sunflower or Vegetable)
Sesame Seeds and Spring Onion for Garnish
Honey Butter Sauce
3 Tbsp of Salted Butter
2 Garlic Cloves, minced
25Gr of Brown Sugar
1 Tbsp Honey
Pinch of Salt and Pepper
2 Tsp of Soy Sauce
In a large bowl, mix together the flour, salt, pepper, corn flour and baking powder. Crack all the eggs into a separate bowl and whisk.
Heat up the oil to around 175 degrees and do the usual batter check to make sure the oil is hot.
Slice the chicken into 1 inch chunks, lightly dip into the egg mix, then toss into the flour mix and set onto a separate plate.
Do this in batches so they cook evenly and we’re double frying for traditional crispy Korean chicken!
Slide each piece into the oil and cook on one side until slightly brown, give them a flip and allow to cook on the other side until nice and crispy. Take out the first batch and cook the others, repeating the process until done. Then fry the first batch again until extra crispy, and then transfer to a metal sieve over a paper towel lined plate. Repeat with the second batch.
For the Sauce, you will want to melt the butter in a pan on a medium heat, add the garlic until that familiar aroma fills the kitchen, then add the soy sauce and sugar, and stir until the sugar has melted. Add honey and wait until it is bubbling and golden. Add the Chicken and Peanuts into the sauce and stir until deliciously sticky and coated.
Serve with sticky white rice and garnish with sesame seeds and chopped spring onion! We completely forgot to buy some beer, but any lager will do, try something like Budweiser or Miller Genuine Draft will go well with this.