Korean BBQ | Smokey Joes

Smokey Joe's Korean BBQ rub made with traditional Gochugaru (Korean Chilli Flakes) The warm fruity flavour along with the mild chilli heat of these red pepper flakes that is blended with brown sugar, cracked pepper and sesame seeds adds a unique flavour to any dish.. a perfect balance of hot and sweet 

250ml shaker - 140g

Gochugary (Korean Chilli Flakes) Lake Deborah Salt, Brown Sugar, Paprika, Onion, Black Pepper, Sesame Seeds

Korean Fried Chicken

My Korean Fried Chicken is a crispy coated buttermilk fried chicken chicken smothered in a spicy Korean Glaze This dish is insanely good with just the right amount of kick.. I'm using a classic buttermilk chicken to start of with. which is equally as good in a fried chicken burger

My korean rub is a great flavour base for this dish... and then finished with Basketcase Gourmet's Korean Glaze (available from our online store).... both made with Gochujang... a Korean fermented red chilli sauce or paste with a smokey-sweet and slightly spicy flavour

what you need

chicken & marinade

4 chicken breasts or thighs- sliced into thick strips or chunks

1 cup (240ml) buttermilk

1 tablespoon Smokey Joe's Korean Rub

for the coating

1 1/2 cups (180g) plain (all-purpose) flour

1 tsp salt

1/2 cup Smokey Joe's Korean run

1 tsp baking powder

1 tsp chilli flakes

to finish

250ml Basketcase Gourmet Korean Glaze

Sliced spring onions

what to do

Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (or up to over night)

Preheat the oven to a low heat (to keep cooked chicken warm).

Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot around 180c

Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 5 or 6 of the chicken pieces. You can add more or less depending on the size of your fryer, Cook for 3-5 minutes until golden brown and cooked through.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

heat 1 bottle of Basketcase Gourmets Korean glaze and tossed the crispy chicken thorough till all coated

to serve arrange chicken pieces on a plate and pour over excess glaze, top with the spring onions, chilli flakes and sesame seeds before serving.

enjoy with hot & crispy...