Korean Fried Chicken

I happened across a box of Chicken Drummers in the Yellow Sticker fridge, which seemed like likely candidates for an Asian recipe....

Ingredients for the Chicken:-

2 Chicken drummers per serving, soaked in Buttermilk
2 Eggs, beaten
1 Tsp of Rock Salt
½ Tsp of Ground Black Pepper
½ Tsp of Baking Powder
½ Tsp of Garlic Powder
1 Tbsp of Ginger Powder
70g of Cornflour
Oil for frying

Method:-

(1) Remove the Chicken from the Buttermilk.
(2) Mix all the dry ingredients with the Cornflour.
(3) Dunk the Chicken pieces individually in the Cornflour mixture.
(4) Coat in the Egg wash and then coat in the Cornflour mixture again.
(5) Fry in a deep fat fryer until they are cooked through and golden brown.
(6) Drain on kitchen paper.
(7) Serve with the Sauce drizzled over the top.

Ingredients for the Sauce:-

3 Tbsp of Butter / Margarine
5 Red Dried Chillies
1 Tbsp of fresh Ginger, minced
3 Cloves of Garlic, minced
2 Tsp of White Misu
2 Tbsp of Chilli Sauce
2 Tbsp of Tomato Ketchup
1 Tbsp of Rice Vinegar
1 Tbsp of (Gluten free) Soy Sauce
60 Ml of clear runny Honey

Method:-

(1) In a pan melt the Butter / Margarine.
(2) Add all the other ingredients.
(3) Lower the heat and simmer until the sauce has thickened.

We served ours on a bed of boiled Rice Noodles, garnished with a sprinkling of Peanuts, Sesame Seeds and sliced Spring Onions.