G - Korean Fried Chicken With Yang-Nyum Sauce

Updated at: Thu, 17 Aug 2023 10:04:02 GMT

Step 1

https://www.gousto.co.uk/cookbook/recipes/korean-fried-chicken-with-yang-nyum-sauce

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 cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat (or just use a rice maker) - Tip: Don't let the water fully boil as this will make the rice stick to the pot!

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 (or sriracha), rice vinegar, ketchup, honey and 1 tbsp cold water in a bowl and give everything a good mix up – this is your yang-nyum sauce

Step 8

Peel and grate the carrot[s]

Step 9

Wash, then shred the little gem lettuce

Step 10

Peel and finely chop (or grate) the garlic

Step 11

Trim, then slice the spring onion

Step 12

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

Step 13

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

Step 14

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

Step 15

Add the cornflour to a separate bowl

Step 16

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

Step 17

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 18

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 19

Once crispy, transfer to kitchen paper and reserve the pan

Step 20

Once the chicken is done, carefully pour away the oil

Step 21

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 22

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

Step 23

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

Step 24

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

Step 25

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

Step 26

Enjoy

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