Korean fried chicken with fluffy maple pancakes recipe

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Korean fried chicken with fluffy maple pancakes recipe

This delicious tower of fluffy maple pancakes is topped with crispy Korean fried chicken. Glazed with a sweet and spicy gochujang sauce, the dish blends sweet and savoury flavours, much like the classic combination of chicken and waffles. It's perfect at any time, but especially for a hearty brunch. The gochujang sauce adds the ideal amount of heat, too.

Please note: the chicken will need to marinate for at least five hours, or overnight, for best results. You'll also need a splash of vegetable oil or non-stick spray to cook your pancakes as well as enough vegetable oil to deep-fry the chicken.

Ingredients

For the batter
  • 200 g self-raising (self-rising) flour
  • 1.5 tsp baking powder
  • 1 tbsp pure maple syrup
  • 3 large eggs
  • 25 g melted butter
  • 200 ml milk
  • 1 pinch salt
  • 7.1 oz self-raising (self-rising) flour
  • 1.5 tsp baking powder
  • 1 tbsp pure maple syrup
  • 3 large eggs
  • 0.9 oz melted butter
  • 7 fl oz milk
  • 1 pinch salt
  • 7.1 oz self-raising (self-rising) flour
  • 1.5 tsp baking powder
  • 1 tbsp pure maple syrup
  • 3 large eggs
  • 0.9 oz melted butter
  • 0.8 cup milk
  • 1 pinch salt
For the chicken
  • 500 g skinless boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 0.5 tbsp minced ginger
  • 1 tsp ground white pepper
  • 1 tbsp soy sauce
  • 1 cup potato starch or cornflour
  • 17.6 oz skinless boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 0.5 tbsp minced ginger
  • 1 tsp ground white pepper
  • 1 tbsp soy sauce
  • 1 cup potato starch or cornflour
  • 17.6 oz skinless boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 0.5 tbsp minced ginger
  • 1 tsp ground white pepper
  • 1 tbsp soy sauce
  • 1 cup potato starch or cornflour
For the gochujang sauce
  • 5 tbsp gochujang chilli paste
  • 5 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 3 tbsp pure maple syrup
  • 1 tbsp maple or brown sugar
  • 2 tbsp mirin
  • 2 garlic cloves, chopped
  • 1 handful sesame seeds, to serve
  • 2 stalks of spring onions (scallions), thinly sliced, to garnish
  • 5 tbsp gochujang chilli paste
  • 5 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 3 tbsp pure maple syrup
  • 1 tbsp maple or brown sugar
  • 2 tbsp mirin
  • 2 garlic cloves, chopped
  • 1 handful sesame seeds, to serve
  • 2 stalks of spring onions (scallions), thinly sliced, to garnish
  • 5 tbsp gochujang chilli paste
  • 5 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 3 tbsp pure maple syrup
  • 1 tbsp maple or brown sugar
  • 2 tbsp mirin
  • 2 garlic cloves, chopped
  • 1 handful sesame seeds, to serve
  • 2 stalks of spring onions (scallions), thinly sliced, to garnish

Details

  • Cuisine: Fusion
  • Recipe Type: Brunch
  • Difficulty: Easy
  • Preparation Time: 60 mins
  • Cooking Time: 15 mins
  • Serves: 5

Step-by-step

To make the pancakes

  1. Sift the flour, baking powder and salt into a large bowl. In a separate bowl or jug, whisk together the milk, maple syrup and eggs, then whisk in the melted butter.
  2. Pour the milk mixture into the flour and, using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  3. Heat a non-stick frying pan (skillet) over medium heat and add a little bit of oil.
  4. Add a ladle of batter (or two if your pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be.
  5. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen.
  6. Repeat until all the batter is used up.

To make the marinated chicken

  1. Put all ingredients in a large bowl, stir and cover.
  2. Place in the fridge to marinate for at least 5 hours or overnight for best results.

To make the gochujang sauce

  1. Add all ingredients to a small saucepan. Heat over a low heat, stirring for 5-10 minutes until thickened and glossy.

To bring the dish together

  1. Preheat your deep fat frier or a deep pan filled with oil to 180°C/356°F.
  2. Remove the chicken from the fridge and add the potato starch. Toss until all the chicken is evenly coated.
  3. Add the chicken to the frier or a deep pan and fry for 4 to 6 minutes. Drain on a wire rack with paper towels underneath.
  4. Place the fried chicken in a large bowl and pour over the gochujang sauce. Toss the chicken until every piece is evenly coated.
  5. Sprinkle with sesame seeds then add the chicken onto the stacked pancakes. Drizzle any remaining sauce over the stack.
  6. Garnish with sliced spring onions (scallions).

This recipe is courtesy of Maple From Canada UK.

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