Gochujang is a spicy Korean condiment, also known as hot pepper paste. It is used in a wide range of Korean dishes, from bibimbap to tteokbokki to fried chicken! Try making your own gochujang, as we have done here, or use the store-bought kind for a similar result.
- 4 peeled garlic cloves
- 4 cm piece ginger
- 60 ml (¼ cup) soy sauce
- 95 g (⅓ cup) gochujang
- 2 tbsp rice vinegar
- 230 g (⅔ cup) honey
- 100 g (⅔ cup) plain flour
- 2 tbsp cornflour
- 160 ml (⅔ cup) water
- vegetable oil
- 8 chicken drumsticks
- 8 halved chicken wings
- 1 tbsp oil
- toasted white sesame seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the garlic, ginger, soy sauce, gochujang, rice vinegar and honey in a small food processor and process to form a smooth sauce. Set aside.
Place the plain flour, cornflour and water in a bowl and whisk until smooth. Fill a large saucepan or deep-fryer one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Coat the chicken in batter, draining off excess. Carefully add drumsticks to oil and cook for 8 minutes, then add wings and cook drumsticks and wings for a further 12 minutes or until crisp and cooked through. Drain on paper towel.
Place sauce in a large frying pan with 1 tbsp oil over medium heat and warm for 2 minutes. Add fried chicken and carefully stir to coat in sauce. Remove from heat and scatter with sesame seeds to serve.
Photography by Brett Stevens
As seen in Feast magazine, October 2014, Issue 36.