Gochujang chicken and mozzarella coxinha (Korean dakgalbi style)

Method

1. Cut the chicken thighs into 1 cm cubes. In a bowl, mix three quarters of the gochujang with the gochugaru, soy sauce, sugar and crushed garlic, add the chicken, toss and leave for 10 minutes while you get the pan ready.

   Add in this stepBoneless chicken thighs 280 gGochujang (Korean chilli paste) 1½ tbspGochugaru (Korean chilli flakes) ½ tspSoy sauce 2 tspSugar 1 tspGarlic cloves 2

2. Heat the oil in a 24 cm frying pan on medium-high heat, fry the finely chopped onion for 1 minute, then add the chicken and stir-fry for 6 min, until cooked through and the sauce has reduced to a sticky glaze. Turn off the heat and stir in the sliced spring onions and sesame oil. Spread on a plate to cool completely, then chop a little finer with a knife.

   Add in this stepVegetable oil (for stir-frying) 1 tbspOnion ½Spring onions 2Toasted sesame oil 1 tsp

   medium-high heat

3. Bring the stock, butter and salt to a rolling boil in a 16 cm pot on high heat. Tip in all the flour, immediately turn down to low heat and beat hard with a wooden spoon for 3 min, until the dough comes away from the pot in one ball.

   Add in this stepChicken stock 180 mlButter 10 gSalt 1 pinchPlain flour 110 g

   high heat→low heat

4. Turn the dough onto an oiled worktop and cool for 10 min until you can handle it, knead for 1–2 minutes until smooth, then divide into 10 equal balls. Cover with a damp cloth. Cut the mozzarella into 1.5 cm cubes.

5. Oil your hands and press each ball into an 8 cm disc, then add a spoonful of the chicken filling and one mozzarella cube. Wrap the filling around the cheese so it doesn't touch the dough, bring the edges together, seal firmly and shape into a teardrop. Roll in beaten egg, then press on the panko.

   Add in this stepLow-moisture mozzarella (block) 80 gEggs 1Panko breadcrumbs 60 g

6. Pour the frying oil into a deep 18 cm pot, no more than a third full, and heat on medium-high heat for 7 min to 175 °C. Not hotter: the cheese needs time to melt through. Turn the handle inwards and keep a lid close by.

   Add in this stepVegetable oil (for deep-frying) 0.9 L

   medium-high heat

7. Fry 3 or 4 at a time, in 3 batches, for 3 min 30 sec each on medium heat, rolling them, until deep golden. Keep the oil between 170 and 180 °C. Rest them on a rack for 1–2 minutes so the cheese melts evenly without bursting out.

   medium heat

8. Stir the mayonnaise, remaining gochujang and honey into a smooth dip. Sprinkle the coxinhas with sesame seeds and serve with the dip.

   Add in this stepMayonnaise 3 tbspGochujang (Korean chilli paste) ½ tbspHoney 1 tspToasted sesame seeds 1 tsp