Korean Baked Fried Chicken

Ingredients

• 1 kg chicken wings or drumsticks
• 100 g cornflour
• salt and black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 thumb-sized piece ginger, grated
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp gochujang paste
• 40 g toasted sesame seeds and spring onions
• 300 g cooked rice
• 150 g kimchi
• 160 g gochujang mayo

Method

1. Heat the oven to 220°C fan and sit a wire rack on a baking tray. Pat the chicken dry and season it well.
2. Toss the chicken with the cornflour, garlic powder, onion powder, smoked paprika and vegetable oil until evenly coated.
3. Arrange it on the rack with space between the pieces. Bake for 25 to 30 minutes, turning halfway, until crisp and cooked through to 75°C for 30 seconds.
4. Warm the sesame oil in a small pan. Add the garlic and ginger for 30 seconds, then stir in the gochujang, soy sauce, honey and rice vinegar. Simmer for 2 to 3 minutes, until glossy.
5. Toss the hot chicken in the glaze, return it to the rack and bake for another 3 to 4 minutes so the coating tightens.
6. Finish with toasted sesame seeds and sliced spring onions, then serve immediately.