Korean Fried Chicken

By: Deborah Dean

Dry mix: 2 cups cake flour (see note), 1 cup cornstarch, 2 tsp of salt and 1 tsp white pepper.
Wet mix: 1 cup or dry mix, 1 cup of cold soda water
500g chicken wings/nibbles
Cooking spray
Fried chicken sauce:
2 tbs gochujang paste
5 tbs Ketchup
2 tbs Lee Kum Kee Premium Soy Sauce
2 tbs gochujang chilli flakes (see note)
3 tbs white sugar
2 tbs garlic powder
5 tbs corn syrup
2 tbs water
Garnish - sesame seeds and sliced spring onions

Mix all dry ingredients together in a bowl.
Mix soda water with one cup of dry ingredient from step one.
Do one or two at a time. Coat chicken thoroughly in dry ingredients and shake off excess. Place in wet mix and coat. Return to dry mix and throughly coat again. Spray or brush bottom tray with cooking oil. Spray front and back of chicken with cooking spray generously. Place chicken on tray ensuring the arent touching. Repeat until tray/basket is full. Coat and cook in batches if required.
Cook chicken for 10 minutes at 180 degrees, turn chicken and cook again for 10 mins. At the end of the 20 mins chicken should be golden and crunchy. If it is still not cooked give it a few more mins.
While chicken is cooking combine all sauce ingredients in a small saucepan. Bring to boil and reduce heat stiring until thickened.
Coat chicken in sauce and transfer to your choice of server. Sprinkle with sesame seeds and spring onions.
Notes: 1. Cake flour can be purchased in most supermarkets under the Lighthouse brand. Flour used was Lighthouse Cake, Sponge & Steamed bun Self Raising flour. 2. Any chilli flake can be used.