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Ultimate Korean fried chicken with
pickled radish
overnight
preparation time
30 mins to 1 hour
Ingredients
cooking time
Serves 4
For the pickled radish
110ml/3¾fl oz rice vinegar
110g/4oz superfine sugar or caster sugar
1 tsp kosher salt or sea salt
500g/1lb 2oz radish, preferably Daikon, cut into 10mm/½in cubes
For the coating
35g/1¼oz cornflour
2½ tsp kosher salt or sea salt
½ tsp baking powder
freshly ground black pepper
2 chicken drumsticks, thighs and wings (with tips), bone in, skin on
vegetable oil, for deep-frying
For the batter
70g/ 2½oz cornflour
35g/1¼oz fine matzo meal
35g/1¼oz plain flour
2 tbsp chilli flakes, preferably Korean chilli flakes (gochugaru)
1 tbsp kosher salt or sea salt
2½ tsp garlic granules
2½ tsp onion granules
¼ tsp baking powder
5 tbsp vodka
2 tbsp chilli paste, preferably Korean chilli paste (gochujang)
For the black soy umani sauce
250ml/9fl oz soy sauce
2 tbsp rice wine vinegar
4 tbsp mirin
100g/3½oz dark brown sugar
2 garlic cloves, crushed
4 tsp grated fresh ginger
½ tsp chilli paste, preferably gochujang (Korean chilli paste)
1 tsp sesame oil
1½ tbsp cornflour
For the red chilli sauce
70g/2½oz chilli paste, preferably Korean chilli paste (gochujang)
By Judy Joo
From Saturday Kitchen
Judy Joo combines the
wonderful flavours of Korea to
bring you her ultimate fried
chicken recipe. Serve with
pickled radish and a duo of
sauces for a mouthwatering
meal.
Top recipe tip
It is important to
suspend the chicken in
the oil for a couple of
seconds for it to set
before letting it slip
completely into the oil.
Otherwise the chicken
will fall and stick to the
bottom of the pot.
bbc.co.uk/food
4 tsp soy sauce
1 tbsp rice wine vinegar
70g/2½oz dark brown sugar
3 garlic cloves, crushed
2 tsp grated fresh ginger
4 tsp sesame oil
1 tsp roasted white sesame seeds
To garnish
¼ bunch fresh chives, chopped
2 tsp black sesame seeds
Preparation method
1. For the pickled radish, put the rice vinegar, sugar, salt and
110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have
dissolved. Add the radish and toss to coat. Cover and leave at room
temperature for 24 hours, then place in the fridge.
2. For the coating, put the cornflour, salt, baking powder and pepper in
a large mixing bowl and whisk together. Add the chicken and toss
well until evenly coated. Transfer the chicken to a rack, shaking well
to get rid of any excess coating. Leave to rest for 1 hour in the
fridge.
3. Pour enough oil into a large casserole dish to reach a depth of
5cm/2in. Heat the oil over a medium-high heat until it reaches
175C/350F (CAUTION: hot oil can be dangerous. Do not leave
unattended.)
4. For the batter, mix the dry ingredients in a large bowl. In a separate
bowl whisk the wet ingredients and 235ml/8¼fl oz water together.
Just before frying, whisk the wet mixture into the dry mixture. The
consistency should be relatively thin and runny.
5. Dip each piece of chicken into the batter, letting excess batter drip
off. Suspend the chicken in the oil for a couple of seconds for it to
set before letting it slip completely into the oil. You may need to do
this in batches.
6. Fry the chicken for 15-20 minutes, or until golden brown and cooked
through. Transfer to a wire rack to drain.
7. For the black soy umani sauce, put all of the ingredients except the
cornflour in a small saucepan and simmer over medium heat until the
sugar dissolves. Mix the cornflour with 1½ tbsp water and whisk into
the sauce. Bring to the boil, then remove from the heat.
8. For the red chilli sauce, put all of the ingredients in a small saucepan
and simmer over medium heat for 2 to 3 minutes, whisking well to
make sure ingredients are dissolved and incorporated. .
9. Place the chicken and pickled radishes on a serving plate with the
sauces. Garnish with fresh chives and sesame seeds.