Korean fire fried chicken recipe

Strong and spicy fried chicken thighs marinated in garlic, soy and Korean chilli paste

Despite its name, this isn't nearly as spicy as you might think, unless you have a particularly sensitive palate. In fact, I’m sure there are some people out there who will think this is too mild – you can increase the amount of gochugaru, if you like.

This chicken is great with beer or soju (a Korean alcoholic drink), because its strong flavour goes well with alcohol. I like to serve this chicken with pickled radishes.

The basic coating mix will make more than you need but it will keep in an airtight container for three weeks (shake it before using to redistribute the ingredients).

Prep time: 20 minutes, plus 2 hours marinating

Cook time: 15 minutes

4-6

For the basic coating mix

For the chicken

Recipe from Kung Pao & Beyond, by Susan Jung (Hardie Grant, £20)