30x Boneless chicken thighs, skin removed, cut into large strips
First coating:
150g Plain flour
50g Cornflour
For the batter:
375g Self raising flour
25g Cornflour
10g Salt
300ml Chilled water
For the Korean BBQ sauce:
50g Honey
415ml Water
120g Tomato Paste
50g Rice Vinegar
190g Sugar
25g Cornflour
50g Tamari Soy Sauce
Method for the Korean BBQ sauce:
Place all the sauce ingredients into a suitable saucepan, mix together and bring to the boil. Simmer for 5 minutes, stirring occasionally. Allow to cool and use as a coating and dipping sauce.
Method for the fried chicken:
1. Pre-heat fryer to 160°C.
2. Mix the flour and cornflour together to make the first coating, dust the chicken, shaking off the excess. This coating will enable the batter to stick to the chicken.
3. To make the batter, mix the dry ingredients together and blend with the water until a texture of double cream is achieved.
4. Dip the chicken in the batter and allow any excess to drip off over the bowl before carefully placing in the hot oil. Fry for 8-10 minutes, the batter should be a light golden brown in colour, drain on kitchen paper.
5. Turn the fryer up to 190°C and re-fry the chicken for a further 2 minutes or until golden in colour and crisp. Check the chicken is thoroughly cooked through and heated to a core temperature of 75°C.
6. Put half the sauce in a large bowl. Add the hot chicken and mix until coated.
7. Serve with the Korean BBQ sauce.
Chefs Tip: Equally as tasty with a range of dipping sauces. Alternatively, serve as a main course or as part of a sharing platter.