Korean beef bulgogi skewers
Sweet pineapple is combined with salty soy sauce in a delicious marinade for these sirloin steak canapés - great for a party buffet
Korean fried chicken
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
For the chicken
- 500g chicken wings
- large chunk of gingerfinely grated
- 50g cornflour
- vegetable oilfor frying
- sesame seedsand sliced spring onion, to serve
For the sauce
- 6 tbsp dark brown sugar
- 2 tbsp gochujang(Korean chilli paste)
- 2 tbsp soy sauce
- 2 large garlic clovescrushed
- small piece gingergrated
- 2 tsp sesame oil
Nutrition: per serving
- kcal487
- fat24g
- saturates4g
- carbs48g
- sugars35g
- fibre1g
- protein20g
- salt1.8g
Method
step 1
To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
step 2
Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
step 3
Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
step 4
Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
