Spicy Korean fried chicken

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 tbsp gochujang

1 tbsp sesame oil

1 tbsp kecap manis, plus extra to serve

1kg chicken thighs, each cut into 3

1 cup self-raising flour

vegetable oil, to shallow fry

1 fennel, trimmed and finely shaved

1 cup kimchi, chopped

1 tbsp rice wine vinegar

2 baby cos lettuce, cut into wedges, to serve

crispy fried shallots, to serve

Directions

Mix the gochujang, sesame oil and kecap manis in a bowl with 2 tablespoons of water. Season with salt and pepper. Add the chicken and toss well to coat. Set aside at room temperature for 10 minutes to marinate.

Place the flour in a press-seal bag, add the chicken and toss well to combine.

Heat 10cm of oil in a saucepan over high heat, or until the oil reaches 180C on a deep-frying thermometer. Add the chicken to the pan in batches and cook for 6 minutes, or until golden and cooked through. Set aside to drain on absorbent paper. Repeat with the remaining chicken.

To make the slaw, combine the fennel, kimchi and vinegar in a bowl. Toss to combine.

Drizzle the chicken with kecap manis and serve with slaw, lettuce wedges and a scattering of fried shallots.