1
Step 1
Pat the chicken dry with paper towel and cut into evenly sized bite-sized pieces.
Ultra-crispy fried chicken coated in a rich, sweet and spicy Korean-style glaze made with Sloppy Chans Gochujang, Chinese Chilli Paste, Gochugaru and Peanut Oil. Finished with Black Sesame Seeds and spring onions, this restaurant-style favourite is perfect for sharing and ready in just over an hour.
What you'll need
Per serving
Let's get cooking
Pat the chicken dry with paper towel and cut into evenly sized bite-sized pieces.
In a bowl, combine the Sloppy Chans Peanut Oil, Gochujang, Chinese Chilli Paste, Gochugaru and Black Sesame Seeds. Toss the chicken through the marinade until evenly coated, then refrigerate for 30 minutes.
In a separate bowl, whisk together the cake flour, cornflour, baking powder, salt and black pepper.
Beat the eggs with the ice-cold water and stir into the dry ingredients until a smooth batter forms.
Coat each marinated piece of chicken evenly in the batter.
Heat the vegetable oil to 175°C and fry the chicken in batches for 5 to 6 minutes until lightly golden. Remove and drain.
Increase the oil temperature to 190°C and fry the chicken a second time for 2 to 3 minutes until extra crispy and golden. Drain well.
Heat the Sloppy Chans Peanut Oil in a large frying pan over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
Stir in the Sloppy Chans Gochujang, Chinese Chilli Paste, honey, brown sugar and water. Simmer for 2 to 3 minutes until the sauce becomes glossy and slightly thickened.
Sprinkle in the Sloppy Chans Gochugaru and stir to combine.
Add the crispy chicken to the sauce and toss gently until every piece is evenly coated.
Transfer to a serving platter and garnish with sliced spring onions and extra Sloppy Chans Black Sesame Seeds.
Serve immediately with steamed jasmine rice, fries or a crisp Asian-style slaw.
Cook with Sloppy Chans
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