Ingredients
Chicken and Marinade
- 2 chicken thigh fillets
- 2 tsp finely grated ginger
- 1 small garlic clove, finely grated
- ¼ tsp curry powder
- ½ tsp sea salt
- 2 tbsp sweet pickle juice
- vegetable oil, for frying
Crumb Coating
- 1 cup corn flakes
- ¼ cup plain flour
- 2 eggs, whisked
- 1 tbsp finely chopped dill
Dill Pickle Salad
- ½ cup diced sweet pickles
- 1 tbsp gochujang
- 1 tbsp mayonnaise
- 1 tbsp pickle juice
- ½ tbsp honey
- 2 tbsp finely chopped dill
To Serve
- mixed salad leaves
- parmesan cheese, for grating on top
Instructions
- Marinate the Chicken: Place the chicken thighs in a medium mixing bowl and add grated ginger, garlic, curry powder, sea salt, and sweet pickle juice. Toss thoroughly to coat the chicken evenly. Cover the bowl and allow the chicken to marinate for 20 minutes to absorb the flavors.
- Make the Dill Pickle Salad: In a small bowl, combine the diced sweet pickles with gochujang, mayonnaise, pickle juice, honey, and finely chopped dill. Mix well until smooth and refrigerate until needed to keep it chilled and flavorful.
- Prepare the Crumb Coating: Place plain flour in a shallow dish. In a separate bowl, whisk together the eggs with chopped dill until well combined. In a third shallow dish, crush the corn flakes slightly by hand to create a coarse crumb mixture.
- Coat the Chicken: Take one marinated chicken thigh at a time and coat it in the flour, shaking off any excess. Next, dip it into the dill egg mixture, then press the chicken into the crushed corn flakes, ensuring an even coating on all sides for maximum crunch.
- Rest the Coated Chicken: Arrange the crumbed chicken on a tray lined with baking paper. Lightly spray both sides with water using a spray bottle. Let the coated chicken rest for 10 minutes; this helps the crumb stick firmly and prevents burning during frying.
- Fry the Chicken: Heat enough vegetable oil in a large frying pan over medium heat to shallow fry the chicken. Once the oil reaches approximately 160°C, or bubbles vigorously when tested with a wooden spoon, add the chicken carefully. Fry for about 5 minutes, turning once, until the chicken is golden brown and cooked through.
- Serve: Remove the fried chicken and drain on paper towels to remove excess oil. Serve immediately topped with the chilled dill pickle salad, fresh mixed salad leaves, and a generous grating of parmesan cheese for a delicious finish.
Notes
- Resting the crumbed chicken before frying is key to ensuring the coating adheres well and crisps without burning.
- If you don’t have a spray bottle, you can lightly brush the crumbed chicken with water to achieve similar results.
- Sweet pickle juice in the marinade tenderizes the chicken and adds brightness; do not skip it.
- Use medium heat for frying to cook the chicken evenly while achieving a golden crust.
- Serve immediately for the best texture, as the coating may soften if left to sit.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean-inspired
