Ingredients

2 chicken legs, separated into thigh and drums
1 egg white
1 cup flour
oil for frying (approximately 700ml)
FOR THE MARINADE
1½ tablespoons gochujang (fermented Korean chilli paste)
½ teaspoon ground white pepper
½ tablespoon salt
1 teaspoon raw sugar
1 teaspoon dried chilli flakes
½ teaspoon ground black pepper
1 tablespoon paprika
1 tablespoon onion powder
1 clove garlic, minced
1 tablespoon melted butter
½ tablespoon rice vinegar or white vinegar

Instructions

1.Measure all the marinade ingredients into a bowl and whisk together to make a semi-thick smooth paste.
2.Place the chicken legs into another medium-sized bowl, pour over the marinade and massage it in like you love it.
3.The next stage to me isn’t optional, but we all have time limits some days. Leave the chicken to marinade for 4-6 hours.
4.However, if you are time starved you can proceed to the next stage, but you’ll be missing out on the full glory.
5.Whisk the egg white to soft peaks.
6.Fold it thoroughly through the marinated chicken.
7.Next up, dredge the chicken pieces in the flour.
8.Avoid the temptation to shake off the excess – we actually want excess flour.
9.Here comes the trick: place a bamboo steamer basket on top of your tallest pot, and only fill the pot with 4-5 centimetres of water.
10.We want the chicken to cook, but at a good distance from the water.
11.The goal is to swell the flour protein, but avoid it becoming waterlogged.
12.Cook the chicken in the steamer with the lid slightly ajar for 20-25 minutes.
13.Check the juices around the joint are clear.
14.Remove from the steam and really separate out the pieces and allow the excess steam to dissipate.
15.The longer you leave it to cool at this stage, the better it will be.
16.It will look kinda weird at this stage... have faith.
17.In a heavy-based pot heat the oil to 170°C (a piece of bread should fry golden in 2-3 seconds when ready).
18.Ease in two chicken pieces at a time.
19.The chicken is already cooked, so we have the luxury of simply frying to our desired crispiness – 3-4 minutes will be a respectable crispiness, after 5 minutes it will be darker in colour and becoming crunchy. The choice is up to you.
20.After 6+ minutes you’ll have a level of crispy that can cut your gums.

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