Take each chicken thigh, lightly coat the chicken with sesame oil and sprinkle front and back with A&O Korean BBQ Seasoning. Set aside to marinate for a few hours or over night in the fridge. 

 

In a bowl, Add the Cornflour, 3 tbs of A&O Korean BBQ, Garlic Powder. Mix together and dredge all the chicken through the flour.  Set aside to leave the the cornflour to set against the chicken for an hour and then come back to dredge it it a second time.  Let it set again for 30 mins 

 

Using some sesame oil mix together with chinease crispy chilli and make a drizzle dipping sauce. 

 

When your ready to cook.  In another bowl add the flour, baking powder, gochujang paste, and mix till the flour resembles crumbs and slowly add in the sparkling water till you get the consistency of a thick coating batter. The water will fizz against the baking powder and the gluten in the flour will activate, add in a good glug of Vodka as this will stop the gluten from stretching and give maximum crunch to the batter.    

 

Once mixed, dredge your cornflour coated chicken into the batter, shake off the excess batter and place gently, away from you straight into a hot oil at 160 degrees, cooking on each side for 2 mins being careful when turning.  Once cooked allow to drain on kitchen paper or use a drying rack.   Alternatively Cook in an Air fryer as per manufacturer instructions. 

 

When drained, pour over dipping sauce and garnish with sliced spring onions and sesames seeds.