Last weekend probably involved a world cup country recipe that I was most interested in trying. Saturday saw me make something for South Korea which has brought a new meaning to KFC, Korean Fried Chicken. For my version I served it with a sticky soy based sauce and a kimchi style slaw. This was the first time I’ve attempted deep frying anything as, if I’m perfectly honest, cooking with so much oil horrifies me. But, I have to say, it was definitely worth it.
Recipe for two people
Chicken
2 Boneless Chicken Thighs
Small amount grated ginger
50g cornflour
Vegetable oil for frying
Sauce
3 tbsp dark brown sugar
1 tbsp chilli paste
1 tbsp soy sauce
1 garlic clove, crushed
Small amount of ginger, grated
Kimchi Style Slaw
1/2 white cabbage, thinly sliced
1 mooli, threaded into thin strips
4 spring onions, thinly sliced
Small amount of ginger, grated
1 tsp golden caster sugar
1 garlic clove, crushed
2 tbsp mayonnaise
Pinch of chilli powder
2 burger buns to serve
- Make slaw by mixing all the ingredients together. Chill in the fridge.
- To make the sauce, put all the ingredients in a small saucepan and simmer until it looks syrupy. Take off the heat and put to the side.
- Cut away any excess from the chicken and season with slat, pepper and the grated ginger. Coat the chicken with the cornflour until completely covered.
- Heat about 2 cm of vegetable oil in a large frying pan. Fry the chicken for 4-5 minutes on each side until crisp. Remove from the pan and place onto kitchen paper, leaving to cool slightly for 2 minutes. Re-fry the chicken in the hot oil for 2-3 minutes until it is extra crispy and golden. Remove to kitchen paper to drain.
- Reheat the sauce. Assemble your burgers by placing some kimchi slaw on the bottom of the bun, top with the crispy chicken and sticky sauce drizzled on top. Serve extra slaw on the side and some chips.
Sunday made for a difficult day to think of a recipe as we were limited to just making breakfast at home. With England playing and Mr W offering to make breakfast, a cooked breakfast seemed like the perfect choice. Although it may seem a bit of a cheat, we don’t actually have cooked breakfasts at the weekend. The closest we get is eggs and toast (bacon butties rarely make an appearance). Mr W got into the spirit of things and made a menu of what was on offer and boxes to tick so that he could cook to order (memories of a B&B we’ve stayed in where Mr C in a drunken state requested everything of the menu which included smoked kippers and three different types of egg). Top marks to the chef for this one.
mrswbakes 