We’re crazy about new Korean food – it’s all about flavour and fun, fun, fun. Toss fried chicken with a finger-licking sauce spiked with chilli and fresh ginger.
- Add enough oil to a large saucepan to reach a depth of 8cm. Heat to 180°C over medium-high heat. Place cornflour and salt in a large sealable plastic bag. Add chicken. Toss to coat. Shake off excess.
- Cook chicken, in 2 batches, for 10-12 minutes or until golden and cooked through. Use tongs to transfer to a wire rack over a baking tray lined with paper towel. Cover with foil to keep warm.
- Meanwhile, bring the water, sugar, ginger, soy sauce, honey and vinegar to the boil in a wok over high heat. Reduce heat to medium. Stir for 5 minutes. Reduce heat to low. Simmer for 4-5 minutes or until sauce thickens. Stir in sesame seeds and chilli flakes.
- Add chicken to the soy mixture. Toss to coat. Divide greens and chicken among plates. Sprinkle with spring onion.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set