Crispy Korean Chicken

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 Ingredients:

Chicken and marinade:

• 5 chicken thighs - sliced into long thick strips
• 1 cup (240ml) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating:

• Approx 100g of ground up chicharron (or crispy pork scratchings)
• 50g finely grated parmesan
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp chilli flakes
• 1/2 tsp fennel powder
• Olive oil for frying

Sauce:

• 2 tbsp gochujang paste
• 2 tbsp honey substitute
• 4 tbsp brown sugar substitute
• 4 tbsp soy sauce
• 2 cloves garlic - peeled and grated
• 2 tsp minced ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• Juice of 1 lime

Garnish:

• 3 spring  onions - sliced into thin strips
• 1 tsp sesame seeds
• ½ tsp chilli flakes - (red pepper flakes)

INSTRUCTIONS:

• Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)
• Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large frying pan to a medium heat. Mix together the crispy coating ingredients in a small bowl.
• Lift a piece of chicken from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the      chicken is coated.
• Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
• Cook for 3 minutes on each side until golden brown and cooked in the middle. You can check this by cutting open a piece of  chicken, if it’s no longer pink in the middle, it’s cooked.
• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
• Bring to the boil, then simmer for 5 minutes until thickened.
• Slice the crispy chicken and pour the sauce over, then top with the spring onions, chilli flakes and sesame seeds before serving.