Korean-Indian Fusion Chettinad Fried Chicken with Gochujang-Miso Glaze

Ingredients

• 500 g Chicken thighs (boneless, skinless)
• 3 tbsp Gochujang
• 1.5 tbsp White miso paste
• 3/4 cup Cornstarch
• 1/2 cup All-purpose flour
• 2 tbsp Soy sauce
• 6 cloves Garlic
• 2 tbsp Ginger
• 3 tbsp Chettinad spice mix (dried red chilies, star anise, cinnamon, fennel seeds, black peppercorns, cumin)
• 1 tsp Black pepper (coarsely ground)
• 10 leaves Curry leaves(optional)
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 4 cups Vegetable oil (for frying)
• 1 Egg
• 1 tsp Salt

Instructions

1. 1

   Toast the Chettinad spices (dried chilies, star anise, cinnamon, fennel, peppercorns, cumin) in a dry pan for 2-3 minutes until fragrant, then grind to a coarse powder.

2. 2

   Marinate chicken with half the spice mix, soy sauce, half the garlic, ginger, and salt for 20 minutes.

3. 3

   Whisk egg with a splash of water; toss chicken in egg, then in cornstarch and flour until well coated.

4. 4

   Heat oil to 170°C. Fry chicken in batches for 4-5 minutes until pale golden; drain and rest 10 minutes.

5. 5

   Raise oil to 190°C and double-fry chicken 2-3 minutes until deep golden and very crisp.

6. 6

   Meanwhile, make glaze: simmer gochujang, miso, honey, rice vinegar, remaining garlic, black pepper, and 2 tbsp water for 3-4 minutes until sticky; fry curry leaves briefly in a teaspoon of hot oil and stir in.

7. 7

   Toss hot fried chicken in the glaze until fully coated, rest 2 minutes, and serve immediately.