Tamil Nadu x Korea
Gochujang chicken 65
The Chennai bar snack and the Seoul fried chicken shared a glaze. Nobody shares the plate.
45 minTime
33 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original435kcalsame
33 gproteinsame
2 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Marinate the chicken with curd, ginger garlic paste, chilli powder, pepper and salt for 30 minutes.
- 2Add the egg, cornflour and rice flour and mix until each piece is coated in a thick paste.
- 3Heat the oil in a kadai on medium heat to 170°C. Fry the chicken in batches 5 minutes until golden and no pink remains inside. Drain.
- 4Raise the heat to 190°C and fry everything again for 1 minute.
- 5Fry the curry leaves and green chillies in the hot oil on medium high heat for 20 seconds. Drain.
- 6In a wok on medium heat, warm 1 tbsp oil with the garlic, then add gochujang, honey, soy, ketchup and vinegar. Bubble 1 minute, toss in the chicken, curry leaves and chillies.
Serve it like this
Pile the chicken high on a small platter, lean fried curry leaves and green chillies against the pile, and shower sesame over the top. Serve with wooden picks.
