4592

Korean fried chicken

  • serves 4-6

This Korean fried chicken (or Jin Chick) is the signature dish at Jinjuu in soho. Served with a fiery gochujang red sauce or black soy sauce and a side of pickled white radish, they're irresistible. Buy gochujang from souschef.co.uk.

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Ingredients

  • cornflour 30g
  • sea salt 2½ tsp
  • baking powder ½ tsp
  • crushed black pepper ½ tsp
  • chicken 2 drumsticks, bone in and skin on
  • oil for frying
  • cornflour 70g
  • fine matzo meal 35g
  • plain flour 35g
  • regular or Korean chilli flakes (gochugaru) 2 tbsp
  • sea salt 1 tbsp
  • garlic granules 2½ tsp
  • onion granules 2½ tsp (optional) 
  • baking powder ¼ tsp
  • vodka 70ml 
  • Korean chilli paste (gochujang) 2 tbsp
  • Korean chilli paste (gochujang) 3 tbsp
  • ketchup 3 tbsp
  • dark brown sugar 2 heaped tbsp
  • soy sauce 2 tbsp
  • toasted sesame oil 1 tbsp
  • ginger grated to make 2 tsp
  • garlic 2 cloves, finely chopped

Method

  • Step 1

    Whisk the cornflour, salt, baking powder and pepper. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking it well to get rid of any excess coating. Let it rest uncovered for one hour. 

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Pour enough oil into a large heavy-based pan to reach a depth of 5cm.  

  • Step 3

    Make the batter by whisking the dry ingredients together. In a smaller bowl, whisk the vodka and chilli paste with 250ml water. Just before frying, whisk the wet mixture into the dry mixture – the consistency should be quite thin and runny. 

  • Step 4

    Heat the oil over a medium-high heat until a deep-frying thermometer reads 175C or a cube of bread browns in 4 seconds. 

  • Step 5

    Working in batches, and starting with the thighs and drumsticks, dip each piece of chicken into the batter, letting any excess batter drip off. Then, using kitchen tongs, suspend the chicken in the oil for a couple of seconds for it to set before letting it submerge completely into the oil (otherwise the chicken will fall and stick to the bottom of the pot). Fry the chicken until golden brown and cooked through – 20 minutes for the larger pieces and 10 minutes for the smaller wings. Transfer to a wire rack to drain when done, then to the oven to keep warm while you repeat the frying process. 

  • Step 6

    To make the BBQ sauce, combine all of the ingredients in a small saucepan and simmer over a medium heat for 3 to 5 minutes, until slightly thickened. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken. Serve the chicken with the BBQ sauce, pickled radish and beer. 

Nutritional Information

  • Kcals 638
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