This spicy Korean fried chicken is the perfect way to kick off the weekend

Name: This spicy Korean fried chicken is the perfect way to kick off the weekend
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 2 tbsp gochujang; 1 tbsp sesame oil; 1 tbsp kecap manis, plus extra to serve; 1kg chicken thighs, each cut into 3; 1 cup self-raising flour; vegetable oil, to shallow fry; 1 fennel, trimmed and finely shaved; 1 cup kimchi, chopped; 1 tbsp rice wine vinegar; 2 baby cos lettuce, cut into wedges, to serve; crispy fried shallots, to serve

Jessica Brook

February 20, 2025

Korean fried chicken with kimchi.James Moffatt

easyTime:< 30 minsServes:4

Add lettuce and a zingy slaw to Korean-inspired fried chicken, and you have a crowd-pleasing weeknight dinner you’ll want to eat on repeat.

Ingredients

2 tbsp gochujang
1 tbsp sesame oil
1 tbsp kecap manis, plus extra to serve
1kg chicken thighs, each cut into 3
1 cup self-raising flour
vegetable oil, to shallow fry
1 fennel, trimmed and finely shaved
1 cup kimchi, chopped
1 tbsp rice wine vinegar
2 baby cos lettuce, cut into wedges, to serve
crispy fried shallots, to serve

Method

Step 1
Mix the gochujang, sesame oil and kecap manis in a bowl with 2 tablespoons of water. Season with salt and pepper. Add the chicken and toss well to coat. Set aside at room temperature for 10 minutes to marinate.
Step 2
Place the flour in a press-seal bag, add the chicken and toss well to combine.
Step 3
Heat 10cm of oil in a saucepan over high heat, or until the oil reaches 180C on a deep-frying thermometer. Add the chicken to the pan in batches and cook for 6 minutes, or until golden and cooked through. Set aside to drain on absorbent paper. Repeat with the remaining chicken.
Step 4
To make the slaw, combine the fennel, kimchi and vinegar in a bowl. Toss to combine.
Step 5
Drizzle the chicken with kecap manis and serve with slaw, lettuce wedges and a scattering of fried shallots.