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Good Mood Crispy Chicken

Good Mood Crispy Chicken


Serves 5

Prep time: 20 mins


  • 30g unsalted butter
  • 1 onion, finely chopped
  • 30g grated ginger
  • 110g white sugar
  • 50ml soy sauce
  • 50g Gochujang
  • 50ml rice vinegar


  • 500g deboned chicken thighs, cut into pieces (leave the skin on)
  • ½ tablespoon black pepper
  • 50ml soy sauce
  • 70g potato starch (N.B. can use corn flour or tapioca flour)


  • Fresh coriander leaves (optional)
  • Fresh lime


  • For the sauce, melt the butter in a saucepan. Add the onion and ginger and cook on a medium heat for 5 minutes, or until they’re softened. Pour in the sugar and dissolve. Add the Gochujang, vinegar and soy sauce. Cook for about 10 minutes on a low heat, until the liquid has reduced. You want to achieve a spicy, sticky sauce.

  • For the chicken, add the pepper and soy sauce to the chicken and leave to marinate for a few hours (it’s not essential but it adds to the overall depth of flavour).

    Cover the chicken in the potato starch, this will ensure a crispy texture. Fry the meat in a hot pan of oil. Remove almost all of the chicken and add 2 large tablespoons of sauce to the pan. Stir the sauce - the small amount of oil should loosen the sauce. Add the chicken and stir until all the pieces are evenly covered in sauce.

  • For serving, arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.