Korean fried chicken skewers

Korean fried chicken is popular in Australia, but have you ever tried a Korean fried chicken skewer? Mika Chae fondly recalls this popular Korean street food from their childhood and shares their version of this dish.

Credit: Jiwon Kim

• serves

  8

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

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Crispy Snacks

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 150 ml milk
• 1 tsp salt
• Black pepper
• 1 tsp smoked paprika
• 500 g chicken thigh fillets, cut into 3 cm chunks
• Vegetable oil, for deep-frying
• 400 g Korean fried chicken flour (치킨 튀김가루)
• 1 cup (250 ml) water
• 1 tsp mixed black and white toasted sesame seeds

For the glaze 

• 220 g corn syrup (물엿)
• ⅓ cup tomato ketchup
• 1 ½ tbsp gochujang
• 25 g finely chopped garlic
• 1 tbsp fine gochugaru (see Note)
• 50 g brown sugar
• 1 tsp toasted sesame seeds

Marinating time: overnight

Instructions

1. In a large bowl, combine the milk, salt, a generous pinch of black pepper and the paprika. Mix well to combine, then add the chicken pieces, stirring well to coat. Cover the bowl and refrigerate overnight.
   
2. To make the glaze for the skewers, heat the ingredients in a medium saucepan. Bring to the boil and whisk for 2 minutes until thickened, then remove from the heat and set aside until needed.
   
3. When ready to cook, drain the chicken into a large colander to remove any excess marinade. Thread the chicken onto skewers (four pieces of chicken per skewer). In a large heavy-based saucepan, heat enough oil to deep-fry to 160˚C.
   
4. Divide the Korean fried chicken flour evenly between two large bowls – one bowl for the batter, and one bowl for the flour. Each bowl should have 200 g of the seasoned flour. Add 1 cup (250 ml) water to one bowl, mixing to form a thick batter.
   
5. Dip the chicken skewers into the liquid batter first, then dredge with the dry flour, turning to coat on both sides. Lightly shake off any excess flour, then deep-fry the skewers in batches for 6 minutes each, until crisp and cooked through. Transfer the cooked skewers to a wire rack set over a baking tray and repeat until all the skewers are cooked.
   
6. Dip the Korean fried chicken skewers into the prepared glaze, then place onto a large serving platter. Sprinkle with toasted sesame seeds and serve.

Note

• Gochugaru is a type of Korean chilli powder. You can source all these ingredients at your local Korean grocery supermarket.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Crispy Snacks

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G