It's unbelievable but you can air fry chicken in the BBQ! Tender on the inside with a cracking crunch on the exterior, coated with sweet & sour sticky Korean BBQ sauce, this is a home run for a taste explosion!!
1 Kg chicken thigh fillets
300g plain flour
100g tapioca flour or corn flour
1 tsp baking powder
30g Korean Seasoning
Oil for coating
A&O Korean BBQ Sauce 150ml
Runny Honey 100ml
Fish sauce 1tsp
Soy Sauce 2 tbsp
Sesame oil 1 tbsp
1. In a bowl, mix the flours and baking powder together, cover the chicken in flour making sure every inch is coated, set aside. In a separate bowl take 100g of the flour mixture already made and add water until you get a very thin batter, approx. 300ml of water.
2. Dip the flour coated chicken into the batter and then into the dry flour mix again. Squeeze the chicken pieces down and use your finger tips to create flakes of flour coating. Set on a baking tray.
3. Light your BBQ and get the BBQ up to 400-500F before adding the chicken.
Place the lid on the BBQ and wait for about 15 minutes. Look for the crust to start firming up and then spray or use a brush to coat the chicken in oil. You can use veg oil, rapeseed or even a blend with sesame. Place lid back on and wait 15 mins. repeat the oil process and allow the chicken to air fry in the oil until it becomes crispy. Use the oil liberally.
In a pan, mix A&O Korean BBQ sauce with honey, sesame oil, a little fish sauce, a dash of soy sauce and a squeeze of lime. Stir to warm and combine the ingredients and make a beautiful sticky glaze. Submerge the chicken pieces into the glaze or paint on with a brush.
Serve in Tacos with pickled veg, on a bed of rice or eat straight from the board. Super tasty crunchy Korean BBQ fried chicken!!