Combine all the dry marinade ingredients, and rub half of it all over the chicken (reserve the other half for later use).
Cover the chicken with buttermilk and allow to rest in the fridge for a minimum of 1 hour or ideally overnight.
Remove the chicken from the fridge and allow to come to up to room temp for 20 minutes.
Whisk the self-raising flour, potato flour and the reserved dry marinade together.
Scatter a couple of tablespoons of the buttermilk from the chicken into the flour mix and rub together with your fingers. This should create little uneven lumps through the flour mix.
Remove chicken from the buttermilk and dredge each piece of chicken into the flour mix.
Heat up a heavy-bottomed pan with 5cm of rice bran oil and fry the chicken in small batches at roughly 180˚C. Cook for about 2 minutes, remove chicken pieces and rest on a wire rack for 2 minutes.
Fry the chicken again for another 2 minutes (or until cooked through) and rest the chicken pieces on the wire rack.
To make the glaze, bring all the ingredients (except corn flour and water) to the boil and simmer for 2 minutes.
Mix the cornflour and water, add to sauce and allow to simmer for a minute, ensuring the sauce remains runny.
Gently pour the hot glaze into a big mixing bowl and (in small batches) toss the chicken gently in the bowl to be coated by the glaze.
Finish with sesame and spring onions, and a final sprinkle of Korean Gochugaru Blend for extra flavour.
1 comment
Can you use potato starch instead of potato flour? I can only find the starch in the supermarket