Spice up your dinner plans with some Brockmans Korean-style fried chicken…

The best pairings come from the most unlikely of places – Korean fried chicken and Brockmans, for example. It’s a pairing you simply must try.

The recipe was devised by food blogger Meeta Rai, a Nepali native who resided in Hong Kong for over a decade, before moving to the UK. We can only imagine what delicious flavour combinations Meeta would have been introduced to while living overseas – her recipes are certainly a testament to that.

You’ll find a bit of everything on Meeta’s blog: from delicious kadhi badi, tandoori chicken salad, to chocolate praline tart – Meeta makes food to feed your body, mind, and soul. We think her Brockmans Korean Fried Chicken will do just that…

KOREAN FRIED CHICKEN WITH BROCKMANS SWEET & SPICY SAUCE

By Meeta Rai

INGREDIENTS:

Marinade:
  • 1 kg chicken (drumsticks or wings)
  • 1/2 tsp salt 
  • 1 tsp cayenne chilli powder
  • 2 tsp ginger garlic paste
  • 2 tbsp Brockmans Gin
  • Oil to deep fry
Dry Mix:
  • 1/2 cup/64g potato starch (or corn starch)
  • 1/2 cup/64g all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp cayenne chilli powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
Wet Mix:
  • 1/2 cup/64g potato starch (or corn starch)
  • 1/2 cup/64g all-purpose flour
  • 1/4 cup/60ml ice-cold water (or more if needed)
Spicy Sauce:
  • 1 tbsp cooking oil
  • 1/4 cup/32g ketchup
  • 1/3 cup/80ml water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp soy sauce
  • 1/4 cup/60ml Brockmans Gin
  • 1 to 2 tbsp gochujang (Korean Red Pepper Paste)
  • 2 tbsp honey
  • 1 tsp sesame oil

METHOD:

Marinade: Combine all the marinade ingredients in a bowl and mix to combine. Cover with plastic wrap and refrigerate overnight or at least for 2-3 hours.

Make the dry mix: Combine all the ingredients in a large bowl and whisk to combine, set aside.

Make the wet mix: Combine all the ingredients in a large bowl and whisk to combine. Stir in ice water and mix, set aside.

Make the Brockmans sweet & spicy sauce: Combine all the ingredients in the saucepan and simmer on low heat for 5 minutes. Let it cool down to room temperature.

  1. Combine the chicken drumsticks/wings in the wet mix, set aside. 
  2. Heat the oil in a deep fryer or deep frying pot.
  3. Once the oil reaches 180 C, remove the drumstick/wing from the wet mix and coat them one by one in the dry mix completely and dust off the excess dry mix before dropping it into the hot oil to fry. Do not overcrowd the pot, fry 5-6 pieces at a time. 
  4. Fry for 10 minutes for drumsticks, 6-7 minutes for wings or until it’s golden brown. Remove from oil and place on the cooling rack.
  5. Toss the fried chicken in Brockmans sweet & spicy sauce. Garnish with sesame seeds and chopped scallions.