Recipe Inspiration

Ingredients...

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

100g Asian Korean Style Base

50g Rice Vinegar

190g Sugar

25g Cornflour

50g Tamari Soy Sauce

Method...

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.