Kimchi sticky fried chicken
Deep-fried chicken thigh fillet marinated in kimchi, coated in a sweet, spicy, and tangy glaze. Perfect served in a brioche bun with crisp cabbage and pickled cucumber—a Korean-inspired street food favorite for the whole family.
Over 1 hour
Chicken & poultry
Ingredients
- 500 g chicken thigh fillet
- 0.5 dl Korean Kimchi Marinade
- 2 tbsp kimchi
- 2 tbsp yogurt
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp dark-roasted sesame oil
- 1 tbsp sugar
- salt
- pepper
BREADING
- 1.5 dl cornstarch or potato starch
- 1.5 dl all-purpose flour
- 0.5 tsp baking powder
- 2 tsp sesame seeds (black or white)
- 1.5 tsp gochugaru
- salt
- pepper
- oil for deep-frying
SWEET-AND-SOUR SAUCE
- 0.5 dl gochujang
- 2 tbsp canola oil
- 2 tablespoons honey
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1.5 tablespoons rice vinegar
- 2 garlic cloves
- 2 tsp crushed ginger
- 1 tsp dark-roasted sesame oil
SERVING
- 4 brioche rolls
- 2 dl white cabbage or red cabbage
- 0.5 dl mayonnaise
- pickled dill cucumber
- 500 g kycklinglårfilé
- 0,5 dl Kimchi marinad Korea
- 2 msk kimchi
- 2 msk yoghurt
- 1 msk ljus soja
- 1 msk risvinäger
- 1 tsk sesamolja mörkrostad
- 1 msk socker
- salt
- peppar
PANERING
- 1,5 dl majsstärkelse eller potatismjöl
- 1,5 dl vetemjöl
- 0,5 tsk bakpulver
- 2 tsk sesamfrön (svarta eller vita)
- 1,5 tsk gochugaru
- salt
- peppar
- olja till fritering
SÖTSYRLIG SÅS
- 0,5 dl gochujang
- 2 msk rapsolja
- 2 msk honung
- 1 msk socker
- 1 msk soja
- 1,5 msk risvinäger
- 2 st vitlöksklyftor
- 2 tsk ingefära krossad
- 1 tsk sesamolja mörkrostad
SERVERING
- 4 st briochebröd
- 2 dl vitkål eller rödkål
- 0,5 dl majonnäs
- inlagd dillgurka
Instructions
Cooking Mode
- Finely chop the kimchi and mix it with the kimchi marinade, yogurt, light soy sauce, rice vinegar, sesame oil, and sugar. Season with salt and pepper to taste. Add the chicken thigh fillets and mix well.
- Let the chicken marinate for at least 30 minutes—preferably an hour or overnight—so it absorbs the flavors.
- Mix the ingredients for the breading in a bowl and set aside.
- Finely chop the garlic cloves and place them in a small saucepan. Add the remaining ingredients for the sweet-and-sour sauce to the saucepan and heat over low heat until the sugar has dissolved.
- Heat the oil in a pot or deep fryer to about 175°C.
- Remove the chicken pieces from the marinade and let the excess liquid drain off. Coat them in the breading so that they are thoroughly covered.
- Fry the chicken in batches until it is golden brown and crispy, about 6–8 minutes. Let it drain on paper towels.
- Place the fried chicken in a large bowl and pour the sauce over it. Mix well so that all the pieces are coated and become “sticky.”
- Toast the brioche buns, spread a layer of mayonnaise on both halves, and top with finely shredded cabbage. Add the chicken and top with pickled dill cucumbers.
- Serve immediately and enjoy!
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