Korean Air Fried Chicken and Asian Slaw

korean air fried chicken and asian slaw recipe

Asian Slaw Ingredients

  • ¼ red cabbage sliced thinly
  • 2 red onions sliced thinly
  • ¼ daikon julienned
  • 1 carrot julienned
  • ¼ cucumber cut into thin ribbons
  • Juice of 2 limes

I didn’t measure these but played around with little bits at a time till I was happy:

  • Drizzle of rice wine vinegar
  • Drizzle of rice wine / mirin
  • Drizzle of light soy sauce
  • Drizzle of dark soy (go easy on this as it can be really salty)
  • Drizzle toasted sesame oil

Top with:

  • Sesame seeds
  • Gochugarw flakes
  • Thinly sliced spring onion
  • Drizzle of honey
  • Chopped fresh coriander

Instructions

Sliced all the veg and add to a bowl. Add the seasoning and mix. Leave for at least 30 minutes and give one final mix before serving. Top with the sesame, gochugarw, spring onion, honey and coriander to serve.

Korean Air Fried Chicken Ingredients

The following are rough estimates as I didn’t measure

  • 3 teaspoons gochujang paste
  • 2 tablespoons light soy sauce
  • 2 cloves garlic grated finely
  • 1 thumb sized piece of ginger grated finely
  • 2 teaspoons mushroom ketchup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon gochugarw red pepper flakes
  • Juice of half a lime
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons mirin / rice vinegar

Instructions

Add everything to a bowl and mix to combine. Cook the chicken wings or legs in the oven until nearly done and coat them with the marinade for the last 5 minutes and put under the grill till cooked through and sticky.

I had this served with a pitta but would also work nicely in a freshly steamed bao or some griddled tacos.

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