Recipe Inspiration

Ingredients...

30 boneless chicken thighs, skin removed, cut into large strips

First Coating

150g plain flour

50g cornflour

Batter

375g self raising flour

25g cornflour

10g salt

300ml chilled water

1ltr Korean BBQ Sauce

Method...

1. Pre-heat fryer to 160°C

2. Mix the flour and cornflower 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 together 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, ensure the chicken is cooked, however the batter should be light 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 required core temperature

6. Serve with the Korean BBQ sauce

Chefs Tip

Equally as tasty with a range of dipping sauces. Find the Korean BBQ Sauce! Alternatively, serve as a main course or as part of a sharing platter.