HOT HONEY
Korean
Fried Chicken
Crispy Korean-style fried chicken tossed in a sweet-spicy hot honey glaze for the perfect balance of heat, crunch, and flavor.
SERVINGS
4
INGREDIENTS
Chicken Marinade
● 500g chicken thighs, boneless, cut into chunks
● 1 tbsp rice wine vinegar
● 2 tsp soy sauce
● 1 tbsp minced garlic
● 1⁄2 tsp salt
● 1⁄2 tsp black pepper
Batter
● 3⁄4 cup plain flour (extra for dipping)
● 1⁄2 cup cornstarch
● 1 tsp baking powder
● 1 tsp garlic powder
● 1⁄2 tsp onion powder
● 1⁄2 tsp black pepper
● 120ml water (enough for a smooth batter)
Hot Honey Glaze
● 6-8 tbsp Rachel’s Hot Honey
● 3 tbsp light soy sauce
● 1 tbsp rice wine vinegar
● 1 tsp gochujang
● 1⁄2 tbsp minced garlic
To Serve:
● Sesame seeds, sliced spring onion
* Ready in 50 minutes, including the marinating
Preparation
Marinate the Chicken
Combine the marinade ingredients and coat the chicken well. Rest for 20–30 minutes.
Make the Batter
Mix all dry batter ingredients. Whisk in water until the batter is smooth and the consistency of double cream.
Frying
Heat oil in a deep pan. Dip chicken pieces into the batter, then coat with extra flour and fry until golden and crispy. Double-fry for extra crunch.
Glazing
Add all glaze ingredients to a small saucepan. Simmer 5 minutes until glossy and sticky. Turn off the heat and keep warm.
Coating
Toss the crispy chicken in the warm hot-honey glaze. Serve immediately.
