Korean Fried Chicken with Kimchi and Chips Recipe | myfoodbook

Ingredients

• 1kg Lilydale chicken portions, excess fat trimmed
• 1/2 cup salt
• 1 1/4 cup corn flour
• 1 tablespoon baking powder
• 3/4 cup plain flour
• 350ml club soda or light beer
• 3-4 litres canola oil, for deep frying
• 1/2 cup gochujang sauce* (Korean hot pepper paste)
• 1/4 cup light soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 3 tbsp sesame oil
• 5 garlic cloves, crushed
• 5cm piece fresh ginger, finely grated
• Green onions, thinly sliced, kimchi, and sweet potato chips, to serve