Korean karaage with gochujang
A meeting of Japanese karaage technique and Korean gochujang sauce: crispy, sticky and just spicy enough.
Instructions
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Mix the glaze
Combine the Gochujang Paste, Soy Sauce, honey, rice vinegar and sesame oil. Taste: the glaze should be spicy, sweet and lightly tangy.
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Cook the karaage ⏱ 4 min
Put the Karaage Chicken straight from the freezer into the fryer at 180°C. Cook until the crust is crispy and the center fully hot. Lift the pieces onto a rack.
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Bind the glaze
Pour the mixture into a wide pan and simmer it briefly, over medium heat, until it turns glossy and thinly coats the spoon. Turn off the heat before it thickens too much.
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Glaze quickly
Add the hot karaage to the pan off the heat and toss the pieces just enough to coat them. Don't let them sit in the sauce.
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Serve
Transfer to a bowl right away, scatter over the Sesame Mix and spring onions. Serve with plain rice, while the crust still keeps its contrast.
Good to know
Reduce the glaze by eye, not by timer, since the width of the pan changes the speed. If it gets too thick, thin it with a tbsp of water. Toss the chicken with the sauce only at the end. Otherwise the crust goes soft.
Frequently asked questions
What is karaage?
It is the Japanese technique of coating and frying chicken so it is crispy outside. Here the Chicken Karaage meets a Korean gochujang glaze, so it turns out sweet, spicy and sticky.
What temperature do you fry Chicken Karaage at?
Put it straight from the freezer into the fryer at 180°C and fry until the crust is crispy and the centre fully hot. Lift it onto a rack, not onto paper.
How do I keep the chicken crispy under the glaze?
Toss the chicken with the sauce only at the end, in the pan off the heat. Turn the pieces just enough to coat them and do not let them sit in the sauce, or the crust goes soft.
How spicy is gochujang?
Gochujang paste is spicy and fermented, but balanced here by honey and rice vinegar. Taste the glaze first, so it is spicy, sweet and lightly tangy.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Korean karaage with gochujang
Korean karaage with gochujang
A meeting of Japanese karaage technique and Korean gochujang sauce: crispy, sticky and just spicy enough.
Notes
Reduce the glaze by eye, not by timer, since the width of the pan changes the speed. If it gets too thick, thin it with a tbsp of water. Toss the chicken with the sauce only at the end. Otherwise the crust goes soft.
