Lainey's Korean Fried Chicken:
Ingredients:
1 kg chicken thighs, washed, cleaned, and chopped into 3 cm pieces
2 tbsp rice wine vinegar
2 tbsp grated ginger
2 tbsp soy sauce (light preferred)
2 eggs, beaten
1 cup corn starch or potato starch
Oil for frying (canola oil or vegetable oil)
3 tbsp mayonnaise
1 tbsp Lainey’s Chilli Oil
Method:
1. Begin by preparing the chicken thighs. Wash and clean them thoroughly, then
cut them into 3 cm pieces. Pat dry with paper towels and place them in a large
bowl.
2. Add rice wine vinegar, grated ginger, and soy sauce to the bowl with the
chicken. Mix everything together thoroughly, ensuring the chicken is well
coated. Set aside for 10-15 minutes to marinate. For deeper flavour, marinate
overnight if possible.
3. After marinating, drain any excess sauce from the chicken. Then, add the
beaten eggs to the bowl and toss the chicken until evenly coated.
4. Lightly coat each piece of chicken with corn starch or potato starch, ensuring
they are fully covered.
5. Heat oil in a medium-sized saucepan over medium to high heat. Once the oil
is hot, carefully add the chicken pieces and fry until they are golden brown
and cooked through.
6. As the chicken finishes frying, transfer it to a plate lined with paper towels to
absorb any excess oil.
Dipping Sauce and Serving Suggestions:
In a medium bowl, combine mayonnaise with Lainey’s chilli oil, stirring well to
combine.
Plate the fried chicken and serve alongside a fresh coleslaw. Dip the chicken
pieces into the delicious Lainey’s chilli oil dipping sauce and enjoy the
flavourful Korean-inspired dish!
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