The kids love this. Hot, slightly spicy, slightly sweet, and somewhat sour. It is as good as you get in the new Korean chicken shops popping up in the city and suburbs, and so easy to make. Gochujang is a major ingredient for the sauce. It’s a spicy fermented red pepper sauce from Korea and stocked in the Asian section of most supermarkets.
| Servings | 6 |
| Preparation time | 5 mins |
| Cooking time | 30 mins |
INGREDIENTS
- 12 chicken drumsticks
- 2 tablespoons mirin
- 2 teaspoons minced ginger
- 1 teaspoon salt
- 1 teaspoon white pepper
- ½ teaspoon celery salt
- ¼ teaspoon fennel powder (optional)
- 1 cup potato starch
- Oil for frying
- Sauce:
- 3 tablespoons gochujang
- 1/3 cup honey
- 1/3 cup brown sugar
- 3 tablespoons tomato sauce
- 1 tablespoon sesame oil
- 3 tablespoons Korean soy sauce
- 2 tablespoons sesame seeds, lightly toasted
- Mayonnaise:
- ½ cup Kewpie mayonnaise
- 3 tablespoons gochujang
METHOD
- In a bowl place the drumsticks, mirin, ginger, salt, white pepper, celery salt and fennel powder. Mix together well. Cover and set aside.
- Make the sauce by mixing 3 tablespoons gochujang and all of the other ingredients in a medium sized saucepan and cook over a low-medium heat until bubbling. Remove from heat and set aside
- Mix the remaining 3 tablespoons of gochujang with the Kewpie mayo and place in a serving bowl.
- Preheat the oven to 150°C/130°C fan. Heat the oil in a large saucepan or deep fryer to 175°C.
- Remove the chicken from the marinade and place it in the corn starch and coat liberally. Fry the chicken in batches for 3-5 minutes or until golden. Remove and place on paper towel on a roasting tray and place in the oven. Repeat until all the drumsticks are cooked. Using a sieve or slotted spoon remove any debris. Fry the chicken again in several batches for 2 minutes or until deep brown. Return the chicken to oven. Reheat the sauce until bubbling. Place the chicken in a serving bowl and pour over the sauce. Serve with the gochujang mayo.
