Korean Baked Fried Chicken

• 1 kgchicken wings or drumsticks
• 100 gcornflour
• salt and black pepper
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tspsmoked paprika
• 2 tbspvegetable oil
• 3garlic cloves, minced
• 1 tbsprice vinegar
• 1thumb-sized piece ginger, grated
• 2 tbspsoy sauce
• 2 tbsphoney
• 1 tbspsesame oil
• 2 tbspgochujang paste
• 40 gtoasted sesame seeds and spring onions (optional)
• 300 gcooked rice (optional)
• 150 gkimchi (optional)
• 160 ggochujang mayo (optional)

Method

1. 1Heat the oven to 220°C fan and sit a wire rack on a baking tray. Pat the chicken dry and season it well.
2. 2Toss the chicken with the cornflour, garlic powder, onion powder, smoked paprika and vegetable oil until evenly coated.
3. 3Arrange 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. 4Warm 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. 5Toss the hot chicken in the glaze, return it to the rack and bake for another 3 to 4 minutes so the coating tightens.
6. 6Finish with the optional toasted sesame seeds and sliced spring onions if using, then serve immediately.

Per serving

kcal

733

protein

52.8g

fibre

1.2g

carbs

39g

fat

42g