Gluten-free Korean-style fried chicken tenders recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Becky Excell’ s gluten-free Korean-style fried chicken tenders recipe By You Magazine - February 7, 2021 Think super-crunchy fried chicken in a thick, sticky, sweet and spicy sauce. One bite and you’ll be hooked! Hannah Hughes SERVES 3-4 TAKES 40 minutes 125g cornflour 1 tsp salt 600g chicken breast mini fillets 500ml vegetable oil Handful of roasted peanuts, chopped (check gluten-free) 2 tbsp sesame seeds Handful of spring onion greens, shredded (optional) FOR THE SAUCE 60ml gluten-free soy sauce 150ml maple syrup 1 tsp dried chilli flakes 1 tsp minced ginger paste 1 tsp miso paste (ensure gluten-free) 1 tbsp tomato ketchup 1 tbsp rice wine vinegar 1 tbsp garlic-infused oil 1 tbsp cornflour 2 tbsp cold water In a large mixing bowl, mix your cornflour with the salt. Add your chicken fillets and toss until well coated, squeezing the chicken and compacting the flour to it as much as you can. Grab a large, heavy-based saucepan and pour in the vegetable oil until it is about 2.5cm deep. Place over a medium heat until the oil reaches 170C; test the temperature with a cooking thermometer. In 2 batches, carefully lower your coated chicken into the oil – it should sizzle nicely. Cook for around 5 minutes or until the crispy coating starts to turn golden – if your oil covers all your chicken, you shouldn’t need to turn it. Remove with a slotted spoon and transfer to a wire rack set over a baking tray to drain. Once all the chicken is done, refry in 2 batches in the oil for another 4-5 minutes. This is the key to making them super crunchy so don’t skip this bit. Remove and transfer back to the wire rack to drain once more. For the sauce, combine everything except the cornflour and water in a large wok. Bring to the boil and allow to simmer for 4-5 minutes. Mix the cornflour and water together in a small dish, drizzle into the wok and stir in immediately. Simmer until the sauce thickens. Finally, add the peanuts and crunchy fried chicken to the wok, mix until everything is well coated, sprinkle with sesame seeds and shredded spring onion then serve immediately. Buy Becky’ s book Our recipes are from How to Make Anything Gluten Free by Becky Excell, which is published by Quadrille, price £20. To order a copy for £17.60 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved