Crispy fried chicken with gochujang sauce and slaw
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Homemade fried chicken beats any takeaway version hands down – the crunch on this fried chicken is incredibly satisfying!
Ingredients
For the chicken
- 4 x 150g/5½oz chicken breasts, no thicker than 1cm/½in
- 2 free-range eggs
- 2 heaped tbsp cornflour
- 200g/7oz dried breadcrumbs
- 2 heaped tbsp sesame seeds (black, white or combination)
- 2 tbsp chia seeds
- 2 tbsp linseeds (also known as flaxseeds)
- 6 tbsp vegetable oil
- salt
For the gochujang sauce
- 4 tbsp gochujang (Korean chilli paste)
- 2 tsp runny honey
For the slaw
- 275g/9¾oz shop-bought crunchy coleslaw mix (discard any dressing)
- 1 lime, juice only
- 2 tsp sesame oil
- salt
Method
To make the chicken, place the chicken in a bowl and season generously with salt. Crack the eggs into the bowl and then add the cornflour. Give the mixture a really good stir so that the chicken is coated with the sticky egg paste.
Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine.
Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chicken in the breadcrumb mixture and turn to ensure that all of the chicken is coated in the crumbs. Transfer the coated chicken to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked through.
Meanwhile make the sauce. Put the gochujang, honey and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick.
To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix.
Serve the chicken with the gochujang sauce and slaw.
