Korean-Style Yang-Nyum Fried Chicken

Updated at: Thu, 17 Aug 2023 02:31:14 GMT

Step 1

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Step 2

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Step 3

Add the drained rice with 200ml [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Step 4

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

Step 5

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Step 6

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Step 7

While the rice is cooking, combine the gochujang paste (can't handle the heat? Go easy!), rice vinegar, tomato ketchup, honey and 1 tbsp [2 tbsp] cold water in a bowl

Step 8

Give everything a good mix up – this is your yang-nyum sauce

Step 9

Top, tail, peel and grate the carrot[s]

Step 10

Wash the gem lettuce, then pat it dry with kitchen paper and shred finely

Step 11

Peel and finely chop (or grate) the garlic

Step 12

Trim, then slice the spring onion[s]

Step 13

Combine 1 tsp [2 tsp] yang-nyum sauce (you'll use the rest later!) with the mayo and 1 tsp [2 tsp] cold water in a separate bowl – this is your creamy Korean-style dressing

Step 14

Cut the chicken thighs into large, bite-sized pieces and add them to a bowl with 1 tbsp [2 tbsp] flour and the soy sauce

Step 15

Give everything a good mix up so the chicken is fully coated

Step 16

Add the cornflour to a separate bowl

Step 17

Add the chopped chicken to the bowl with the cornflour and give it a good mix up until all the chicken is coated

Step 18

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat

Step 19

Once the pan is very hot, add the coated chicken and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) – this is your crispy chicken

Step 20

Once crispy, transfer to kitchen paper and reserve the pan

Step 21

Once the chicken is done, carefully pour away the oil

Step 22

Tip: Store it in a glass jar and you can use this oil again for frying!

Step 23

Return the pan to a medium heat and add the chopped garlic and remaining yang-nyum sauce and cook for 1-2 min or until thickened

Step 24

Once thickened, add the crispy chicken with the sesame seeds and give everything a good mix up – this is your Korean-style yang-nyum fried chicken

Step 25

Combine the grated carrot and shredded lettuce – this is your salad

Step 26

Serve the Korean-style yang-nyum fried chicken with the cooked rice and salad to the side

Step 27

Tip: For fancy presentation, press the rice into small bowls

Step 28

Garnish the chicken with the sliced spring onion and drizzle the creamy Korean-style dressing over the salad

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