Crispy Korean chicken with olive oil

Huile d'olive de Nyons PDO
Subtle flavour
Poulet croustillant coréen à l’huile d’olive
Photo credit: Céline de Cérou
An original recipe straight from Korea! The chicken is marinated, coated in a light breadcrumb coating and then fried in olive oil. The reduced marinade is served with the chicken and rice. Enjoy your meal!
A PDO
Preparation
20 min
A PDO
Resting time
1h
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 3 personnes
  • 500 g chicken breasts
  • 15 20 cl of olive oil
  • 100 g of flour
  • 25 g cornflour (or cornmeal)
  • 1 c. à café smoked paprika
  • Salt, pepper
For the marinade:
  • 2 c. à soupe Nyons olive oil PDO
  • 2 c. à soupe chilli paste (gochujang – fermented chilli paste – if possible)
  • 1,5 c. à soupe honey
  • 1 c. à soupe rice vinegar
  • 60 ml soya sauce
  • 1 morceau fresh ginger
  • 1 gousse fresh garlic
  • 1 lime
  • 1 c. à café toasted sesame seeds
  • A few sprigs of chives

Astuce

Choose PDO olive oil from Nyons (subtle flavour) for its dried fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass.Also choose: PDO olive oil from Nice, PDO olive oil from Languedoc and French olive oils made from the Cailletier, Grossane, Lucques, Tanche...

Instructions

  • Peel the ginger and garlic. Crush the garlic and grate the ginger. Cut the chicken into large pieces. In a bowl, mix together all the marinade ingredients. Add the chicken and mix well to coat it in the marinade. Cover and leave to marinate in the fridge for at least 1 hour.
  • Drain the chicken, keeping the marinade, which you should reduce over a low heat.
  • Mix together the flour, cornflour, smoked paprika, a pinch of salt and some pepper. Coat one piece of chicken at a time in the flour mixture. Shake off any excess. Set aside.
  • Meanwhile, heat 15 to 20 cl of olive oil to 160°C in a small saucepan. Fry the chicken pieces in small batches for a few minutes, until they are golden and crispy. Drain on a wire rack.
  • Increase the temperature to 190°C. Fry the chicken pieces again for 2 to 4 minutes or until they are nice and crispy and golden brown. Drain and place in a bowl.

  • Pour the reduced marinade over the chicken whilst it is still warm and mix well to coat. Sprinkle with chives and toasted sesame seeds. Serve with rice and lime wedges to balance the flavours. Drizzle with a little Nyons olive oil (PDO).

Astuce

Choose PDO olive oil from Nyons (subtle flavour) for its dried fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass.Also choose: PDO olive oil from Nice, PDO olive oil from Languedoc and French olive oils made from the Cailletier, Grossane, Lucques, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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