Recipe for Crunchy Korean Chicken – twice fried and the perfect meal to eat with your hands with family and friends
12 pack chicken braai pack
1 tsp fine sea salt
1/2 tsp ground black pepper
1 cup of Maizena corn flour
Cooking oil for deep frying
3 Tbsp Tomato Sauce
2 Tsp Chilli paste
¼ Cup honey
¼ cup brown sugar
2 Tbsp Soy sauce
2 Tbsp minced garlic
1 Tbsp sesame oil
Chopped spring onion
In a bowl mix Maizena, salt and pepper. Coat the chicken pieces on the
dry corn flour mix, remove place on a dish
Add approx. 60ml water to remaining Maizena to make a batter
In a deep saucepan add a generous amount of oil on a medium heat
until the oil temperature reaches 175 C / 347 F.
Dip floured chicken piece into the Maizena batter right before carefully
placing in the oil, fry for 3-5 minutes in small batches to avoid
Take out the done chicken and place them onto some kitchen paper
while frying the remaining chicken pieces.
Place all the ingredients for the sauce in a pot and bring to the boil,
remove from the heat
Deep-fry the chicken again when the oil temperature reaches 175 C
until the batter is golden and crisp.
Coat the chicken in the sauce completely and serve with a sprinkling of
sesame seeds or spring onion.
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This Winter warming recipe was proudly provided by Maizena.