Yangnyeom Karaage (Korean Sweet-Spicy Glazed Fried Chicken)

Method

1. Cut the chicken into bite-size pieces (10 pieces), massage with the soy sauce, sake, ginger and pepper and marinate in the fridge for 20 minutes. The garlic goes into the glaze, so leave it out here.

   Add in this stepChicken thighs (skin on) 300 gSoy sauce (for the marinade) 1 tbspSake or mirin 1 tbspGrated ginger 1 tspGround black pepper to taste

2. In a 20 cm pan, stir together the gochujang, ketchup, honey, glaze soy sauce, garlic and water, then simmer over medium-low heat for 2 min. Turn off the heat when large bubbles appear and a spatula drawn across the bottom leaves a trail for a moment. Gochujang scorches easily, so keep stirring.

   Add in this stepGochujang (Korean chilli paste) 2 tbspKetchup 2 tbspHoney 2 tbspSoy sauce (for the glaze) 1 tspMinced garlic 1 tspWater 2 tbsp

   medium-low heat

3. Lightly shake off the excess marinade, press the starch firmly onto the chicken and shake off the excess. Leave for about 2 minutes: damp patches showing through mean the coating has stuck.

   Add in this stepPotato starch 5 tbsp

4. Heat the oil to 170°C (medium heat), add the chicken and fry for 3 min 30 sec in total. Fry this amount in 1 batch(es). Lift out and rest for 4 minutes; the remaining heat cooks the inside.

   Add in this stepOil for deep-frying 1 L

   medium heat

5. Raise the oil to 190°C (medium-high heat), return the rested chicken and fry for 1 min in total. Go a shade darker than usual so the glaze does not soften the crust. The inside should reach at least 75°C.

   medium-high heat

6. Warm the glaze over low heat for 30 sec, turn off the heat, add the fried chicken and toss quickly, within 20 seconds, until evenly coated. Plate, scatter with peanuts, sesame seeds and spring onions, and serve straight away.

   Add in this stepRoasted peanuts, roughly chopped 20 gToasted sesame seeds 1 tspSpring onions, finely sliced 10 g

   low heat