6 chicken thighs, skinless and boneless, cut in half 500ml buttermilk 2 tablespoons each gochujang, sriracha, ketchup & soy sauce 4 tbsp brown sugar 1 small piece of ginger, finely grated 1 large garlic clove, finely grated 1 tablespoon sesame oil 100g plain flour 100g cornflour
1 tsp toasted sesame seeds 2 spring onions, sliced thinly Coriander sprigs Sliced red chilli
Marinade the chicken pieces in the buttermilk and leave for a minimum of 4 hours.
Pre-heat a deep fat fryer to 180c.
To make the sauce, heat together the gochujang, siracha, ketchup, soy, sugar, ginger, garlic and sesame oil in a small saucepan. Allow to boil for a couple of minutes, then remove from the heat and set aside.
Mix the flour and cornflour together then season generously. Remove the chicken pieces, shaking as much of the buttermilk off as possible then press into the flour mixture. Return back to the marinade to coat for a second time, then finally back into the flour mix. Cook in the fryer for 5-6 minutes or until cooked through and golden. Remove then drain on kitchen paper. Toss the chicken in the sauce then sprinkle over sesame seeds, spring onions, coriander and chilli before serving up.