Crispy Korean Style Chilli Chicken
1 kg of Chicken wings, or thighs cut into strips
1 tsp Salt
½ tsp Pepper
½ tsp Baking Powder
½ tsp Garlic powder
½ Cup Cornflour
6 cups Vegetable oil
3 Tbsp Butter
½ tsp dried chilli flakes
2 tsp minced garlic
2 Tbsp Ketchup
1 Tbsp Soy Sauce
1 Tbsp Rice vinegar or Apple Cider Vinegar
¼ Cup Manuka Honey with Chilli
2 Tbsp Brown Sugar
2 Tbsp chopped peanuts
1-2 spring onions, sliced
- Combine the ingredients for the dry rub in a small bowl. Line a large tray or baking sheet with paper towel. Heat the oil in a deep fryer or large saucepan to a medium heat.
- With paper towel, pat the chicken to absorb any moisture, season with the dry rub mixture.
- Toss the chicken through the cornflour until well coated. Gently lower batches of the chicken into the oil and fry turning occasionally until lightly golden and crisp. Remove and set aside on the prepared tray.
- Turn the heat up to medium high and return the chicken back to the hot oil and cook until they become crispy and a deep golden colour.
- Once cooked, remove with a slotted spoon and place in a large mixing bowl.
- SAUCE: Add butter, dried chilli and garlic to a medium saucepan and stir until combined. Add the ketchup, vinegar and soy sauce and gently cook until it starts to bubble. Stir in the Manuka with Chilli and the brown sugar, stirring constantly until melted through and the sauce has started to thicken.
- Toss the sauce over the chicken. Add the peanuts, stir through. Serve with rice and garnish with the spring onion and sesame seeds.