Ingredients
- 150g chicken thigh, diced into 2–3 cm pieces
- Salt, pepper, and a splash of mirin (for marinade)
- 150g tempura flour
- 50g corn starch
- 250ml cold water
- 3 Tbsp ChamCham Smoky Gochujang
- 1 red chilli, thinly sliced sesame seeds and sliced spring onion (for garnish)
1. Marinate: Dice chicken and season with salt, pepper, and a touch of mirin. Let it marinate for at least 30 minutes (or overnight for best flavour).
2. Prepare the Batter: In a bowl, mix tempura flour, corn starch, and cold water. Stir gently. don’t overmix. Rest in the fridge for 15 minutes.
3. Prep Garnishes: Thinly slice spring onion and chilli. Set aside.
4. First Fry: Coat marinated chicken in the batter. Fry in oil at 160°C for 3 minutes until lightly golden. Drain and let cool.
5. Second Fry: Return chicken to hot oil (180°C) and fry for another 3–4 minutes until crispy and golden brown.
6. Toss & Serve: In a mixing bowl, toss hot fried chicken with Smoky Gochujang and sliced chilli until evenly coated. Finish with sesame seeds and sliced spring onion on top.
🥢 Made with: ChamCham Smoky Gochujang
