Gizzi's Korean Fried Chicken with Cucumber Dipping Sauce

Korean Fried Chicken with Cucumber Dipping Sauce

Serves 4
Preparation time 10 minutes
Cooking time 20 minutes

Nutritional Breakdown

GIZZI “The idea behind this is that much of the calories from fried chicken come from 2 things. Deep-frying and the accompaniments. Korean fried chicken is eaten on its own or with rice and in this recipe I have shallow fried and baked it saving bounds of calories”

Korean Fried Chicken is 450kcals and 14.5g of fat per serving


  • 1 large cucumber
  • 1 tablespoon mirin
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon caster sugar
  • 3 tablespoons sesame seeds
  • 2½ tbsp (gochujang) fermented chilli paste, or more to taste

For the chicken

  • 4 chicken breasts, skin off, cut into bite sized pieces
  • 80g fine matzo meal
  • 80g self-raising flour
  • 3 teaspoons sea salt
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground paprika
  • 2 teaspoons sesame seeds
  • 2 teaspoons togarashi, Japanese 7-spice powder
  • 2 teaspoons gochugaru, Korean dried red chilli flakes or 2 teaspoons chilli flakes
  • 2 teaspoons of gochujuang
  • 1 teaspoon onion powder
  • 2 tablespoons peanut or vegetable oil


For the cucumber salad:

Cut the cucumber in half lengthways and scrape the seeds out with a spoon. Slice into 5mm crescents and tip into a bowl. Cover and chill. Whisk together the mirin, vinegar, sugar and 2ablespoons of the sesame seeds in a bowl. Season to taste with salt and pepper. Pour the vinaigrette onto the cucumber and return to the fridge for a further 30 minutes.

Drain through a fine sieve, reserving the dressing. Return the cucumber to the bowl, and stir in any sesame seeds that may have collected on the bottom of the sieve. Add more salt and pepper if necessary.

For the dipping sauce:

Put the gochujang in a small bowl and whisk in the reserved dressing from the cucumber (there should be about 75ml). Add the remaining 1 tablespoon of sesame seeds. Taste and add more chilli paste or sugar if you like. Pour into small dishes.

In a bowl, mix together the matzo meal, flour, salt, cayenne pepper, paprika, sesame seeds, togarashi, gochugaru, gochujang and onion powder. Stir in about 500ml of ice-cold water to make a loose, thin batter. Whisk well to remove any lumps.

Dip each piece of chicken in the batter and fry in batches in the oil for about 6-8 minutes. Remove from the pan using a slotted spoon then pop into the hot oven and bake for 10 minutes. Serve the fried chicken on plates with a small bowl of the dipping sauce and cucumber salad alongside. 


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Last Updated Monday 14 June at 3:13 PM

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