Craving a KFC? Once you’ve served up a bowl of our homemade Tempura Crispy Fried Chicken Strips with a delicious Korean BBQ dipping sauce you’ll be happy as Larry! This recipe is just as finger licking good as a Kentucky Fried Chicken.
As the Korean Winter Olympics are in full swing we thought we’d try a spot of Korean cuisine. We’ve been trying out a few new dipping sauce recipes recently but our favourite by far is a spicy little number called Ssamjang, a Korean BBQ dipping sauce. It tastes divine served alongside our lightly battered chicken strips.
Pop to your local butchers and grab some lovely fresh chicken and then have a go yourself. They’re easy and quick to make too so you’ll be be sat with your feet up tucking into a big bowl of spicy chicken while watching the latest from the Pyeong Chang Winter Olympics before you know it!
Tempura Crispy Fried Chicken Strips With Korean BBQ Sauce;
Preparation Time; 15 Mins
Cooking Time; 10 Mins
4 x Chicken Breasts – sliced into strips
50g Self-raising flour, plus 1-2 tbsp for dusting
1/2 Tsp salt
1/2 Tsp turmeric
1/2 Tsp paprika (optional)
1/2 Tsp chilli power (optional)
1 Egg white
125ml Ice-cold sparkling water (From A Grohe Home Blue Tap)
550ml Sunflower oil
- Coat the chicken strips with 1 Tbsp of flour. Dust away any excess- this will help the batter stick to the chicken.
- Pour the oil into a heavy based, non stick wok and heat between 180˚C and 200˚C. Mix the flour, cornflour, salt, tumeric, paprika and chilli powder plus a little pepper together in a large bowl.
- Gently whisk the egg white using a balloon whisk until frothy and bubbly, don’t whisk for too long.
- Gradually whisk the chilled sparkling water into the flour mix– do not over whisk.
- Add the egg white and lightly whisk. This batter should NOT be completely smooth, the batter mix should contain lots of bubbles to keep the batter light.
- Dip the chicken strips into the batter mix, allow any excess to drip off.
- Transfer to the pan and gently ease the chicken into the hot oil using a slotted spoon.
- Heat oven to a low heat – we’ll pop the first round of cooked chicken in here to keep warm whilst we continue to cook the remaining strips
- Fry for 2-3 minutes, turning to ensure golden brown and crispy on all sides.
- Remove the chicken strips using the slotted spoon. Drain on kitchen paper, repeat the process with the other pieces.
- Pop the fried chicken in an ovenproof dish and place in the oven to keep warm.
- Season and serve with dipping sauces such as a spicy Korean BBQ Sauce (see recipe below)
We’ve added a little spice to our batter mix for extra flavour, feel free to tweak the spices to suit your tastebuds.
Why not try frying chicken wings, these would take 12-14 minutes, and legs and thighs will need a few more minutes. Always check chicken is throughly cooked prior to serving.
Tips for deep fat frying;
- Best oils to use; Sunflower, groundnut and vegetable oil.
- NEVER fill the pan above 1/3 full. Hot oil can expand and be very dangerous.
- Oil should be heated between 180˚C and 200˚C. No thermometer? Drop a small cube of bread into the oil, it should turn golden brown within 15 seconds if the oil is hot enough.
- Carefully ease the ingredients into the oil using a slotted spoon.
- After use, leave the oil to cool completely.
Preparation Time – 10 minutes
This delicious thick, spicy Korean sauce is traditionally used in wraps. It is packed full of flavour and is also the perfect dipping sauce for serving alongside fresh vegetables, barbecued meat and our Tempura Crispy Fried Chicken Strips.
Also known as Ssamjang.
3 Tbsp Doenjang, Korean soybean paste or miso
1 Tbsp Gochujang, Korean red pepper paste
2 Tbsp Mirin, Sweet rice wine
1 Tbsp Gochugaru, Korean red pepper flakes
1 tsp Sesame oil
1 tsp Sesame seeds
1 Clove garlic, chopped finely
1 Onion, chopped finely
Simply mix all ingredients together in a small mixing bowl.
It really is that simple! All that’s left to do now is to sit back and enjoy your homemade feast.
We used a wok to fry our chicken strips. If you also love to cook using a wok then our blog dedicated to wok care and cooking tips is well worth a read and will help you to keep your wok working brilliantly for many years to come.