KimPiChi

Ingredients
 

Part 1 - Korean fried chicken 

• 500g  Chicken thigh, boneless 
• 2g Salt
• 1g Pepper
• 40g Potato starch
• 20g Plain flour
• 2g Baking powder
• 1 Eggs

Part 2 - Sauce

• 3 Garlic clove
• 40g Tomato ketchup
• 30g Rice syrup (Yoritang) 
• 30g Corn syrup (mulyeot) 
• 5g Apple cider vinegar
• 50g Fermented chili paste (gochujang)
• 20g Soy sauce (Kanjang) 
• 10g Sesame oil
• 10g Toasted sesame seeds

Part 3 - Pizza toppings 

• 1 Onion, 1cm diced 
• 1 Capsicum, 5mm slices 
• 2g Dry oregano

Part 4 - Fried kimchi 

• 200g Kimchi
• 20g Oil
• 40g Korean cooking wine (Mihyang)

To Assemble 

• 650g Sauced Korean fried chicken, cut into 2cm chunks (part 2)
• 100g Cooked pizza topping (part 3)
• 150g Fried kimchi (part 4)
• 400g Anchor Extra Stretch+ Mozzarella Cheese
• 40g Sliced black olives

Method
 

Part 1 - Korean fried chicken 

1. Cut chicken thighs into 5cm x 3cm pieces.
2. Combine all ingredients in a bowl and mix until a coating batter is formed.
3. Heat deep fryer to 165°C.
4.  Fry once until coating has set and is lightly brown.
5. Remove from oil and drain.
6. Heat fryer to 180°C.7. Fry again until golden brown.

Part 2 - Sauce

1. Mince the garlic, fry in a little oil.
2. Add all ingredients except the sesame oil and sesame seeds and bring to a simmer, reduce down until  well glazed and sticky. Then add sesame oil.
3. Add hot fried chicken pieces to the warm sauce and toss to combine.
4. Sprinkle with sesame seeds.

Part 3 - Pizza toppings 

1. Fry the onion, capsicum and oregano until soft.

Part 4 - Fried kimchi

1.  Fry the chopped kimchi in oil until it stars to brown, deglaze with cooking wine and reduce until all wine is evaporated.

To Assemble 

1. In a bake safe dish approx 18cm diameter arrange the fried kimchi, pizza ingredients.
2. Arrange the sauced fried chicken on top so the dish is full.  Sprinkle  Anchor Extra Stretch+ Mozarella Cheese on top.
3. Bake in a 180°C convection oven until the top is golden and bubbly. Approx 12 mins.