Fusion Kitchen · Dinner
Tamarind and Chilli Glazed Korean Fried Chicken
A Korean double-fried chicken classic, crispy thighs coated in a structural glaze of tamarind, gochujang, palm sugar, and rice vinegar where sweet, sour, and heat arrive simultaneously.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
890Calories
42gProtein
48gFat
78gCarbs
12gSugar
3gFiber
780mgSodium
115mgChol
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Instructions
1
Prep
Pat chicken thighs completely dry with paper towels. Season with salt and white pepper. Toss in cornstarch until fully coated. Combine tamarind paste, gochujang, palm sugar, rice vinegar, soy sauce, minced garlic, and sesame oil in a small bowl.
2
Fry 1
Heat 1000ml neutral oil in a deep saucepan or Dutch oven over medium-high heat to 170°C. Working in two batches to avoid crowding, fry chicken 8–9 minutes per batch until pale golden and cooked through. Remove to a wire rack to drain.
3
Fry 2
Increase oil temperature to 190°C. While the second batch of chicken fries for 3–4 minutes until deeply golden and shatteringly crisp, heat glaze ingredients in a small saucepan over medium heat, stirring continuously 2–3 minutes until it thickens and coats the back of a spoon.
4
Glaze
Remove all chicken from oil and drain on a wire rack. Toss hot fried chicken immediately in the glaze until fully coated.
5
Plate
Serve glazed chicken over steamed jasmine rice. Top with thinly sliced scallions, toasted sesame seeds, and cucumber slices alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large bone-in skin-on chicken thighs
- 120g (4.2 oz) cornstarch
- 1 tsp fine sea salt
- 0.5 tsp white pepper
- 1000ml (4 cup) neutral oil
- 4 tbsp tamarind paste
- 3 tbsp gochujang
- 3 tbsp palm sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 garlic cloves
- 2 tsp sesame oil
- 360g (12.7 oz) jasmine rice
- 4 scallions
- 2 tsp toasted sesame seeds
- 1 medium cucumber