Korean Honey Butter Chicken | K-Street Food Favourite

Cut the chicken thigh fillets into smaller, bite-sized pieces (approx. 3 cm). Place them in a bowl, season with salt and pepper, then toss thoroughly. In a deeper bowl, mix together the cornstarch and plain wheat flour, then dredge the chicken pieces in the mixture so they are evenly coated all over.

Crush or very finely chop the garlic cloves. Thinly slice the spring onions for garnish.

Heat the sunflower oil in a deep frying pan or pot to approx. 175-180 °C (when you dip the tip of a wooden spoon into it, small bubbles should form around it). Carefully place the dredged chicken pieces in the oil in small batches and fry for 5-6 minutes until pale golden brown. Remove and drain on a wire rack or paper towels. For a truly crispy texture, fry them a second time at a higher temperature for 2 minutes until extra crispy and golden.