Make sure not to overheat and cause a fire!ĥ. Heat oil in a large heavy based pan or deep fryer with the oil and heat to 160c and 180c. Think of it like single cream consistency to glaze the chicken, you may need to adjust with a touch of water.Ĥ. Add gochujang, tomato puree, honey, brown sugar, rice wine vinegar and soy and emulsify. Make the Korean BBQ Glaze by frying off the garlic and ginger in sesame oil for 2/3 mins. Mix corn flour and flour with cayenne, garlic powder, salt and baking powderģ. Take chicken out of the fridge and allow not to fridge cold temp.Ģ. Mix buttermilk with 1 tsp of salt and leave for overnight or at least 2 hoursġ. Dice Chicken thighs if you’re going for popcorn chicken or go keep them whole if you want to have a burger and put it in a bun!Ģ.
To download the full separate recipes click the links above.ġ. This recipe depends on the if you want to use a fryer or if you want to put the chicken in the oven.
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