1 KG Chicken Thighs with bone (chicken wings or thigh fillets work too)
2 tbsp Rice Wine
1 tbsp dark soy sauce
1 tbsp Ginger paste
1 tsp salt
0.5 tsp pepper
1 cup corn/potato flour
Plenty of oil for deep frying
1 tbsp Toasted sesame seeds
2 chopped Spring onions
¼ cup Ketchup
¼ cup Honey
¼ cup Brown sugar
2 tbsp GoChuJang Chilli Paste (from your local Oriental Supermarket - No Substitutions!!)
2 tbsp dark Soy Sauce
2 tbsp garlic paste
1 tbsp Sesame Oil
The Sauce can be made ahead of time. Simple as putting it all into a saucepan and bringing to a simmer for 10 minutes. GoChuJang is a special Korean fermented chilli paste and is what gives the very unique flavour. Your lock Oriental Supermarket will definitely have it as it is such a key ingredient in South Korean cuisine.
Slice thighs in to two pieces close to the bone so you have boneless and bone pieces.
Marinade chicken pieces in the rice wine, ginger paste, salt and pepper for an hour and then dredge the chicken pieces in corn flour. Keep the skins on!
Separate the bone and boneless pieces as they will cook at different times. Fry the bone chicken for around 5 minutes and set aside. Fry the boneless pieces for around 3-4 minutes. Make sure not to overcrowd the pan.
second fry! Put the bone chicken back in the oil and fry until nicely golden and crispy. This usually takes about 3-4 minutes. Place the fried chicken on kitchen roll whilst you finish frying the rest of the chicken.
Warm the sauce up and once all the chicken is fried place it in a large bowl and pour over the sauce. Toss the chicken in the sauce, sprinkle with the toasted sesame seeds and chopped spring onion and serve immediately.
For a vegan (and much healthier) alternative, roast a load of cauliflower florets until a little charred and crisp and stir fry it into the sauce (picture below)!