Enjoy this recipe from The Noodle Cookbook by Damien Lee.
Korean fried chicken is a global street-food phenomenon. This Mr Lee’s healthy makeover gives you that crunchy Korean fried chicken hit without the greasy comedown. We’ve covered the whole thing in a moreishly tangy sauce.
This recipe is taken from The Noodle Cookbook by Damien Lee of Mr Lee’s Noodles, published by Ebury Press at £15.99. Photography by Haraala Hamilton.
1tsp of toasted sesame oil
1tsp of garlic paste, or 2 garlic cloves, crushed and finely chopped
250g of chicken thighs, boneless and skinless, cut into strips approx. 2–3cm wide and 3–4cm long
8tbsp of Korean breadcrumbs (ppanggaru), or use Japanese panko breadcrumbs
½tbsp of self-raising flour
3tbsp of vegetable oil
120g of dried jajang noodles, or ramen noodles
¼ cucumber, deseeded and cut into 5cm batons
1tbsp of light soy sauce
1tbsp of Korean red pepper paste (gochujang)
½tbsp of sesame oil
1tbsp of toasted black sesame seeds, or use white
For the pour-over dressing
½tbsp of Korean red pepper paste (gochujang)
1tbsp of dark soy sauce
2tbsp of honey or agave syrup
1tsp of ginger paste, or use 1.5cm piece of fresh root ginger, peeled and finely chopped
½ tbsp of lemon juice
Put the light soy sauce, sesame oil and garlic into a medium bowl and mix it all up well. Then add the chicken strips and mix, coating the chicken. Set aside for 5 minutes.
Now heat the vegetable oil in a wide frying pan (skillet) over a medium–high heat with 3 tablespoons of vegetable oil.
While it’s heating, pour the breadcrumbs onto a small plate. Add the flour to the chicken mixture and mix. Then add the egg to the chicken mixture and mix, again so the chicken is completely coated.
With one hand, take a piece of marinated chicken, letting any excess drip off, then roll it in the dry breadcrumbs to coat. Take your dry hand, dip the piece back into the batter, and then back into the breadcrumbs. Lay the piece of chicken straight into the hot pan, and repeat with the other pieces of chicken. Fry the breaded chicken for 3–5 minutes on each side, or until golden brown. When you turn the chicken, start with the first pieces you put into the pan, so they all get evenly cooked (you can check by cutting into a thick piece with a knife).
Once the chicken pieces are cooked, place them on a plate with a paper towel to absorb any extra oil.
Meanwhile, place a small saucepan of boiling water over a medium heat. Add the noodles and boil for 5 minutes, then drain well. Place the drained noodles into a mixing bowl and add the sauce ingredients, mixing it all up nicely.
Divide the noodles between 2 serving plates. Add the chicken pieces and cucumber batons.
Mix together the dressing ingredients in a small bowl and pour over the noodles, and you’re done.