SPICY KOREAN FRIED CHICKEN

Oil for deep-frying

6-8 chicken pieces

1 tb toasted sesame seeds

1 stalk spring onion ( sliced for garnishing )

For Batter:

1/4 cup plain flour

1/4 cup cornstarch

1 egg

Salt & pepper to taste

Mix together all ingredients for

the batter to a thick paste.

 For Chili Sauce:

1 tb light soy sauce

1 tb  vinegar

1 tb honey

1 tsp sesame oil

1-2 tbsp brown sugar

2 tsp ginger grated

1 garlic clove finely chopped

2-3 tb chilly flakes / Korean chili paste /

any similar chili paste

Combine ingredients in a bowl & set aside.

METHOD:

Dip chicken pieces in batter & deep-fry in

batches, turning occasionally until light golden.

Drain on absorbent paper until cooled slightly

(10-15 minutes).

Deep-fry chicken again, in batches, until crisp &

deep golden (8-10 minutes), drain on absorbent paper.

Add fried chicken to sauce, add sesame seeds,

toss to coat & serve hot topped with spring onion

Or brush the fried chicken pieces with the sauce, sprinkle with sesame seeds & spring onions.