Korean Fried Chicken & Kimchi Loaded Fries

K-food is popular, and with this dish, you add an Asian twist to your menu. Crispy, tender, and full of flavour – a popular addition to your menu.

This is what you need for two people

• Chef’s Specials Crispy Coated 10 mm

• 1 lb (450g) chicken wings or drumettes

• 1 cup all-purpose flour

• 1 cup cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 cup cold water

• Vegetable oil for frying

• Sriracha mayonnaise

• 1/2 cup kimchi, chopped

• 2 tbsp sesame seeds, toasted

• 2 spring onion, thinly sliced

This is how you prepare your dish

1. In a bowl, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually add cold water, stirring to form a smooth batter.

2. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

3. Dip each chicken piece into the batter, letting excess drip off. Fry in batches for 6-8 minutes or until golden and crispy. Remove and drain on a wire rack.

4. Toss the fried chicken in the sriracha sauce until evenly coated.

5. Prepare the Chef's Specials Crispy Coated 10mm fries by following the preparation instruction on pack.

6. Arrange the fries in a take-away basket and top with sesame seeds, chopped spring onion, kimchi and drizzle with sriracha mayonnaise. Serve with the chicken.

The surprising loaded fries your guests will love.