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Fried chicken with bread and butter pickles
Fruit and vegetables
1
cucumber
, cut into ½cm rounds
115g/4oz Spanish
onions
, thinly sliced
30g/1oz
spring onions
, finely chopped
80g/3oz
red onions
, finely chopped
½ tsp crushed
garlic
40g/1½oz Korean
chilli
flakes
1 tbsp
onion
powder
1 tbsp
garlic
powder
½ tbsp dried
thyme
leaves, crumbled
½ tbsp dried
rosemary
leaves, crumbled
55g/2oz
cucumber
, cut into strips
½ baby Gem
lettuce
, leaves separated
25g/1oz
spring onions
, sliced
Tins, packets and jars
4 tbsp
plain flour
50ml/2fl oz
evaporated milk
25g/1oz
beef dripping
Cooking ingredients
50g/2oz
sea salt
100ml/3½fl oz cider
vinegar
110g/4oz soft
brown sugar
pinch ground
turmeric
pinch ground
cloves
pinch
mustard seeds
pinch
fennel seeds
50g/2oz
gochujang
paste
4 tsp runny
honey
20g/¾oz
sesame seeds
, toasted
55g/2oz
cayenne pepper
30g/1oz
caster sugar
30g/1oz
sea salt
2 tsp
smoked paprika
sunflower oil
, for deep-frying
½ tbsp dried
oregano
, crumbled
1 tsp
cayenne pepper
1 tsp ground
white pepper
½ tbsp
sea salt
flakes
Dairy, eggs and chilled
1 free-range
egg
Meat, fish and poultry
4
chicken thighs
, skin on
Other
100g/3½oz ssamjang paste
25g/1oz MSG
25g/1oz wakame, crumbled
½ tsp citric acid
2 tsp 'noodle crack' spice mixture (see above)
55g/2oz
kimchi
Back to recipe
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