Preparation time: 20 mins Cooking time: 50 mins Makes 32 pieces
Neutral oil, to deep-fry
3 free-range eggwhites 200ml water
3 tsp sea-salt flakes 100g sweet rice flour, plus extra to dust 50g plain flour 50g potato starch
1 tsp bicarbonate of soda
2 tsp freshly ground black pepper 16 chicken wings, drumettes and wings separated, wing tips left on
3 Tbsp sesame seeds, toasted
4 green shallots, finely sliced
GOCHUJANG CHILLI SAUCE 1 cup gochujang (Korean red pepper paste)
3 cloves garlic, finely grated 10cm-piece ginger, finely grated 80g dark brown sugar 80ml dark soy sauce 80ml rice vinegar 2% Tbsp fish sauce
1 Tbsp sesame oil
1 To make chilli sauce, put all ingredients in a medium saucepan over medium heat and bring to a simmer. Cook for 4 minutes or until slightly thickened. Transfer to a large bowl and set aside.
2 Preheat deep-fryer or pour oil into a large deep saucepan until 15cm deep. Heat to 170°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds.
3 Whisk eggwhites in a large bowl until foamy. Whisk in water and salt. Sift in flours, potato starch, bicarb and pepper, and mix until a smooth batter forms.
4 Dust chicken in a little extra rice flour, shaking off any excess flour.
Add to batter, mixing until well coated.
5 Divide chicken into 3 batches and deep-fry each batch for 7 minutes
Korean-style fried chicken
When mixing the batter, dont worry about it clumping rather than coating the chicken evenly; it gives plenty of crunchy edges to take up the sauce.
Add the cooked chicken to the sauce in one go, otherwise the first batch will soak up more sauce, leaving the last a little short. Serve immediately as the crunchy batter softens quickly.
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