This spicy Korean fried chicken is the perfect way to kick off the weekend
Add lettuce and a zingy slaw to Korean-inspired fried chicken, and you have a crowd-pleasing weeknight dinner you’ll want to eat on repeat.
Ingredients
2 tbsp gochujang
1 tbsp sesame oil
1 tbsp kecap manis, plus extra to serve
1kg chicken thighs, each cut into 3
1 cup self-raising flour
vegetable oil, to shallow fry
1 fennel, trimmed and finely shaved
1 cup kimchi, chopped
1 tbsp rice wine vinegar
2 baby cos lettuce, cut into wedges, to serve
crispy fried shallots, to serve
Method
Step 1
Mix the gochujang, sesame oil and kecap manis in a bowl with 2 tablespoons of water. Season with salt and pepper. Add the chicken and toss well to coat. Set aside at room temperature for 10 minutes to marinate.
Step 2
Place the flour in a press-seal bag, add the chicken and toss well to combine.
Step 3
Heat 10cm of oil in a saucepan over high heat, or until the oil reaches 180C on a deep-frying thermometer. Add the chicken to the pan in batches and cook for 6 minutes, or until golden and cooked through. Set aside to drain on absorbent paper. Repeat with the remaining chicken.
Step 4
To make the slaw, combine the fennel, kimchi and vinegar in a bowl. Toss to combine.
Step 5
Drizzle the chicken with kecap manis and serve with slaw, lettuce wedges and a scattering of fried shallots.
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Original URL: https://www.smh.com.au/goodfood/recipes/korean-fried-chicken-salad-with-kimchi-slaw-20250130-p5l8h2.html