Chicken Recipes, Recipes

Korean fried chicken recipe w/ sweetcorn & chicken skin butter

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Oh my goodness, it’s my Korean fried chicken recipe! I’ve been waiting so long to cook and share a recipe for what is undoubtedly one of the greatest creations – not just in food, but in the entirety of human history. There are countless variations of fried chicken, and the Korean style is a standout. With a lighter dredge than the Southern American version, it’s then tossed in a spiced, sticky glaze, creating the perfect balance of crispy and sticky. To make the most of every part, the chicken skin is crisped in the oven and blended into a butter with Korean chilli paste, perfect for smearing on grilled corn. Pair it with rice, a simple white cabbage slaw, or even a few milk buns for an irresistible feast.

Serves 2-4

Ingredients

For the chicken skin butter:

For the glaze:

Method

Start with the chicken:

  1. Remove the skin from the chicken thighs and lay it flat on a baking tray. Season with salt and bake in the oven at 180°C for 20-minutes.
  2. Place the chicken thighs in a bowl, add the grated ginger and a generous pinch of salt. Mix well, cover with cling film, and leave to marinate for at least 2-hours.

Now for the glaze:

  1. In a saucepan, combine the gochujang paste, garlic, ginger, honey, soy sauce, and sesame oil with a splash of water. Cook over low heat, bringing the mixture to a gentle simmer, and cook for 5-minutes. Taste and adjust seasoning as needed.

For the chicken skin butter:

  1. Remove the chicken skin from the oven and let it cool completely.
  2. In a food processor, combine the cooled chicken skin, butter, gochujang paste, garlic, lime zest, and soy sauce. Blitz until smooth and well combined. Transfer the butter to a bowl and set aside.

For the main event:

  1. Preheat your fryer or a pot of oil on the stove to 160°C.
  2. Mix the ’00’ flour and potato starch in a bowl. Add the chicken thighs and thoroughly coat them in the flour mixture. Leave to sit for 30-minutes.
  3. Peel the husks from the corn and place them directly over the flames of a gas burner. Char the corn, rotating every 2-minutes, for a total of 10-minutes.
  4. Remove the corn from the flame and smear it with the chicken skin butter.
  5. Shake off any excess flour from the chicken thighs and carefully place them in the fryer. Cook for 6-minutes, then remove from the oil and drain on kitchen towel.
  6. Increase the fryer temperature to 190°C. Once hot, return the thighs to the fryer and cook for an additional 5-minutes, until golden and crisp. Remove and drain again on kitchen towel.
  7. Check the glaze for consistency, adding a splash of water if needed. Place the chicken thighs in a large bowl, pour over the glaze, and toss until fully coated.
  8. Arrange the chicken on a platter alongside the buttered corn. Sprinkle with sesame seeds and sliced spring onions.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.