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Korean fried chicken


4 free-range boneless, skinless chicken thighs

1/2 cup gochujang (hot sauce), plus extra to serve

1/2 cup sriracha

1 cup flour Salt and pepper

2 free-range eggs, beaten

Oil for deep frying Kimchi to serve

Mayonnaise to serve



Cut the chicken into bite-sized pieces and place in a bowl. Add the sriracha and mix together so all of the chicken is coated in the sauce. Leave to marinate for at least 20mins. When you are ready to cook, remove the chicken from the fridge and allow to come closer to room temperature before cooking (about 15 minutes).

Place the flour in a large bowl and season with salt and pepper. Take the chicken from the sriracha and coat in a thin layer of flour, then coat in a layer of the beaten egg. Place back in the flour and coat in another layer of flour. Heat the oil to 160°C.

Deep-fry the chicken in batches until golden brown on the outside and cooked through in the middle. This should take about 7–8 minutes. Drain on paper towels and serve with a side of kimchi and mayo mixed with some extra sriracha.

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