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Good Mood Crispy Chicken by Adam Handling

Cook at Home

What better reason to try Good Mood Crispy Chicken than because of its name! Happy Eating!



Prep Time

30 mins

Cooking Time

15 mins


For the sticky sauce

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

For the chicken

  • 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)

For the garnish

  • Fresh coriander leaves (optional)
  • Fresh lime


To make 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.

To make 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.

To serve

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

Frog by Adam Handling, 34/35 Southampton Street, Covent Garden, London, WC2E 7HF

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