If you were to ask me the very serious question of whether I’m a ketchup or a brown sauce person, I’d have to pick the latter. It’s not that I don’t like tomato sauce, it’s just if I’m reaching for something to have with my chips then I’m much more likely to pick brown sauce (or actually, my condiment of choice would be BBQ sauce if it’s there). Oh and vinegar. Always vinegar.
I’m sure you’re finding this insight into my sauce preferences RIVETING, but it’s going somewhere, I promise.
Now given that I rarely reach for the ketchup as a condiment, it shouldn’t surprise you that I’m even more unlikely to add it as an ingredient to a meal (eurgh no). So when Haydn from Joe Blogs got in touch to ask if I wanted to take part in a campaign that involved cooking with ketchup – to celebrate the launch of Homeserve’s new online magazine called, funnily enough, Ketchup - I was certainly intrigued. The list of recipe options sounded pretty yummy so I decided to accept the challenge and take on Korean Fried Chicken.
800g chicken wings (I actually used chicken thighs, so it’s up to you)
1 piece fresh ginger (minced)
3 dessert spoons Potato Flour
2 dessert spoons Rice Flour
3 dessert spoons Tomato Ketchup
1 dessert spoon Chilli Paste
3 dessert spoons Rice Wine Vinegar
2 garlic cloves minced
2 dessert spoons Honey
1) First thing to do is prep the chicken (cut off any fat etc you don’t want), season with salt and pepper then add the minced ginger, mix thoroughly and leave to marinade for about an hour.
2) While the chicken is marinating you can make the sauce. Put a saucepan on a medium heat with a little oil then fry the garlic for about 10-20 seconds, be careful not to let the garlic burn as it will taste bitter.
3) Now add the ketchup, the chilli paste, rice wine vinegar and honey. Leave to simmer for a few minutes so the flavours combine. Finally, add salt and pepper to taste and leave to one side until ready to serve.
4) Before you start to cook the chicken, mix the rice and potato flour together with salt & pepper and dip in the marinated chicken to coat.
4) Place a deep sided frying pan on to a medium heat and heat the oil. Or if you have a deep fat fryer or an actifry then you can use that instead. Shake the excess flour off the chicken and place into the fat. You want a sizzle but not too vigorous, just a gentle putter and hiss. All you want to do at this stage is cook the chicken not colour and crisp the batter, that will come from the second frying so they should only need about 6-8 minutes.
5) After about 8 minutes remove from the pan and drain on kitchen paper. At this stage you can leave them in the fridge until ready to serve, this recipe is great for making up in advance! When ready for the final frying simply crank up the pan or fryer to maximum and when hot enough drop the chicken pieces in and fry until nicely golden brown and crisp.
6) Remove from the oil and again drain on kitchen paper. Now take the sauce you prepared earlier and put back on the heat to warm through, add a little water to loosen it a little. Once warmed pour over the fried chicken and using a large spoon mix so the sauce coats the chicken completely, then serve.
OMG this was SOOOOOOO GOOD! Seriously, if frying the chicken didn’t make such a mess of my hob and worktops (stop spitting!) I’d be making this every week. I’ve already tweaked the recipe slightly and made it again with baked chicken strips, pouring the sauce over afterwards, so it’s definitely one that I’ll be continuing to make on the regular. The sauce is delicious – not too spicy, and with a bbq-like tang to it. YUM!
I’d definitely recommend giving it a try – or if you fancy trying your hand at another recipe then check out this post on the Ketchup blog.
Or if you’ve got a recipe that uses ketchup as an ingredient then let them know by tweeting it to @HomeserveUK using the hashtag #KetchupCreations.