500g chicken thighs, boneless, cut into large chunks
1 tablespoon rice wine vinegar
2 teaspoon soy sauce
1 tablespoon garlic, minced
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon Korean chilli flakes (optional)
Korean Chilli Sauce/Glaze
Place all the ingredients into a small saucepan and bring to the boil, simmer for around 5-10 minutes until the sauce becomes sticky and glossy.
Remove from the heat, but keep in the saucepan ready to quickly warm through once the chicken has been fried.
In a medium sized bowl mix together the marinade ingredients, stir through and coat the chicken pieces completely. Cover and refrigerate for at least 30 minutes.
In another bowl, mix together all the ingredients apart from the water.
Remove about ¾ of the flour mix into a deep tray or large freezer bag. To the remaining amount in the bowl, add most of the water and whisk to create a lump free batter with the same consistency of double cream.
Meanwhile heat the oil in a deep pan ready to fry once the chicken is has been coated.
Take a few pieces of marinated chicken at a time and dunk into the batter mixture. Cover well then place into the dry flour mix. Shake the bag and coat well. You want some raggidy bits, if that requires another quick dip in the wet batter then back in the dry then do it! Place on a lined baking tray whilst coat the rest of the chicken.
Once the temperature of the oil is around 160-170*c, fry the chicken in small batches for approximately 3-4 minutes. Once it has turned a deep golden brown and cooked through (internal temp 75*), remove from oil and drain on a paper towel or wire rack. Fry the rest of the pieces.
When all the chicken pieces have been fried, drizzle over the Korean chilli sauce, sprinkled with sesames seeds and fresh spring onion and eat immediately. Serve with pickled red radishes, Kimchi slaw and a cold beer.