Korean Fried Chicken Rice Bowls

Ingredients

  • 650g chicken thigh fillets
  • 1½ tbsp clear rice wine
  • 2 tsp finely grated ginger
  • ½ tsp salt
  • ½ tsp ground white pepper
  • 90g potato starch
  • 35g plain (all-purpose) flour
  • vegetable oil, for deep-frying
  • steamed rice, to serve
  • 2 handfuls very finely shredded red or green cabbage
  • 4-5 radishes, very finely sliced
  • 1 large ripe avocado, sliced
  • sesame seeds, to garnish
  • finely sliced spring onion (scallions), to garnish
  • coriander (cilantro) sprigs, to garnish
  • lime halves, to serve
  • GLAZE
  • 2 garlic cloves, finely grated or chopped
  • 80ml ketchup
  • 80ml Korean rice syrup
  • 1 tbsp rice vinegar
  • 1 tbsp light soy
  • 65g gochujang

Method

  1. Cut each chicken thigh into quarters, then add to a bowl along with the rice wine, ginger, salt and pepper. Mix well, then cover and stand for 30 minutes.
  2. Combine the potato starch and flour in a bowl, then whisk to mix well. Set aside.
  3. Meanwhile, for the glaze, combine all the ingredients in a large saucepan, whisk to combine well, then cover the pan and gently heat over medium-low heat until just simmering. Keep warm over low heat.
  4. Line a plate with several layers of paper towel. Fill your wok one-third of the way with oil and place over medium-high heat. Heat the oil to 175˚C (345°F), or until a wooden chopstick dipped into the oil makes small bubbles. Dust half the chicken in the potato starch mixture, shaking off the excess. Deep-fry for 6–7 minutes or until cooked through, then transfer to the paper-lined plate to drain. Repeat with the remaining chicken, then add to the pan of glaze and toss to lightly coat.
  5. Divide steamed rice among bowls. Top with chicken, shredded cabbage, radish and avocado. Sprinkle with sesame seeds, spring onion and coriander, then serve with lime halves for squeezing over.