Dinner
Tamarind and Chilli Glazed Korean Fried Chicken
A Korean double-fried chicken classic, crispy thighs coated in a structural glaze of tamarind, gochujang, palm sugar, and rice vinegar where sweet, sour, and heat arrive simultaneously.
$6
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
890Calories
42gProtein
48gFat
78gCarbs
12gSugar
3gFiber
780mgSodium
115mgChol
0gSat Fat
Goes well with
Korean Pale Ale
local
Yuzu Citron Tea (Yujacha)
international
High Protein
fusion-kitchen
Instructions
1
Prep
Pat chicken thighs completely dry with paper towel. Season with salt and white pepper. Toss in cornstarch until fully coated. Combine tamarind paste, gochujang, palm sugar, rice vinegar, soy sauce, garlic, and sesame oil in a small bowl.
2
Fry 1
Heat 500ml neutral oil in a deep saucepan over medium-high to 170°C. Fry chicken 8–9 minutes until pale golden and cooked through. Remove to a wire rack to drain.
3
Fry 2
Increase oil temperature to 190°C. While chicken fries the second time for 3–4 minutes until deeply golden and shatteringly crisp, heat glaze ingredients in a small saucepan over medium heat, stirring continuously 2–3 minutes until it thickens and coats the back of a spoon.
4
Glaze
Remove chicken from oil and drain on a wire rack. Toss hot fried chicken immediately in the glaze until fully coated.
5
Plate
Serve glazed chicken over steamed jasmine rice. Top with thinly sliced spring onions, toasted sesame seeds, and cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large bone-in skin-on chicken thighs
- 120g120g cornstarch
- 1 tsp1 tsp fine sea salt
- 1/2 tsp1/2 tsp white pepper
- 1000ml1000ml neutral oil
- 4 tbsp4 tbsp tamarind paste
- 3 tbsp3 tbsp gochujang
- 3 tbsp3 tbsp palm sugar
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp soy sauce
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 360g360g jasmine rice
- 44 spring onions
- 2 tsp2 tsp toasted sesame seeds
- 11 medium cucumber
