Lainey's Korean Fried Chicken

Serves: 4–5
Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Estimated Calories: ~550 per serve (including sauce)
Dietary: Contains gluten, dairy-free

Ingredients:

  • 1 kg chicken thighs, washed, cleaned, and chopped into 3 cm pieces

  • 2 tbsp rice wine vinegar

  • 2 tbsp grated ginger

  • 2 tbsp soy sauce (light preferred)

  • 2 eggs, beaten

  • 1 cup corn starch or potato starch

  • Oil for frying (neutral oil)

  • 3 tbsp mayonnaise

  • 1 tbsp Lainey’s Chilli Oil

Method:

1. Begin by preparing the chicken thighs. Wash and clean them thoroughly, then cut them into 3 cm pieces. Pat dry with paper towels and place them in a large bowl.

2. Add rice wine vinegar, grated ginger, and soy sauce to the bowl with the chicken. Mix everything together thoroughly, ensuring the chicken is well coated. Set aside for 10-15 minutes to marinate.

For deeper flavour, marinate overnight if possible.

3. After marinating, drain any excess sauce from the chicken. Then, add the beaten eggs to the bowl and toss the chicken until evenly coated.

4. Lightly coat each piece of chicken with corn starch or potato starch, ensuring they are fully covered.

5. Heat oil in a medium-sized saucepan over medium to high heat. Once the oil is hot, carefully add the chicken pieces and fry until they are golden brown and cooked through.

6. As the chicken finishes frying, transfer it to a plate lined with paper towels to absorb any excess oil.

Dipping Sauce and Serving Suggestions:

1. In a medium bowl, combine mayonnaise with Lainey’s Chilli Oil, stirring well to combine.

2. Plate the fried chicken and serve alongside a fresh coleslaw. Dip the chicken pieces into the delicious Lainey’s Chilli Oil dipping sauce and enjoy the flavourful Korean-inspired dish!

Marinated King Prawns with Spicy Chilli Oil

Serves: 4
Prep Time: 15 minutes (+ 2 hours marinating)
Cook Time: 6–8 minutes
Calories: ~280 per serving
Dietary: Dairy-free, Gluten-free

Ingredients :

Prawns:

  • 1kg king prawns, cleaned, deveined, slit along the back

  • 1 tbsp sesame oil

  • 1 tbsp salt

  • 2 tsp brown sugar

Marinade:

  • 1 large red chilli, deseeded, roughly chopped

  • 1 large green chilli, deseeded, roughly chopped

  • 3 cloves garlic, roughly chopped

  • ½ bunch coriander roots, washed

  • 3cm piece ginger, peeled, roughly chopped

  • 4 spring onions, white parts only

  • 2 lemongrass stalks (4cm each), roughly chopped

  • 1 tbsp fish sauce

  • 2 tsp lemon & lime juice

  • 2 tbsp Lainey’s Chilli Oil

Method :

  1. Blend all marinade ingredients in a food processor until smooth.

  2. Place prawns in a bowl, add marinade, sesame oil, salt, and brown sugar. Toss to coat.

  3. Cover and marinate in the fridge for 2 hours or overnight.

  4. Skewer prawns lengthwise, then grill or barbecue for 3–4 minutes each side until pink and opaque.

  5. Serve with a fresh garden salad or a zesty mix of tomato, cucumber, capsicum, coriander, and Thai basil. Add a drizzle of Lainey’s Chilli Oil to the salad dressing for extra heat.