Originally Posted by
Sir C
Even better to take chicken portions and marinade them in buttermilk and salt for 12 hours. Remove the marinade and coat the chicken pieces in a seasoned mixture of 1 part self-raising flour, 1 part rice flour and 1 part potato starch. Now deep-fry the chicken at 130 degrees for around 12 minutes. Remove, raise the temperature to 190 degrees and brown the chicken for 3 minutes. Meanwhile, prepare the sauce by heating gochujang with tomato ketchup, mirin, sugar, sesame oil and butter. Coat the crispy chicken in the sauce and sprinkle with toasted sesame seeds and chopped spring onion.
Much easier than going to Burger King.
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