1Prepare the chicken breast by washing and draining the water.
2Prepare the chicken breast by washing and draining the water.
3Prepare the chicken breast by washing and draining the water.
4Cut the chicken into bite-sized pieces.
5Cut the chicken into bite-sized pieces.
6Cut the chicken into bite-sized pieces.
7Season the chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp curry powder and mix well.
8Season the chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp curry powder and mix well.
9Season the chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp curry powder and mix well.
10Add 1/2 cup of milk or water to submerge the chicken and marinate for a while.
11Add 1/2 cup of milk or water to submerge the chicken and marinate for a while.
12Add 1/2 cup of milk or water to submerge the chicken and marinate for a while.
13Prepare the seasoned chicken sauce by combining 110g corn syrup or honey, 35g ketchup, 25g sugar, 20g Korean red pepper paste, 17g soy sauce, 30g minced garlic, and 7g red pepper powder in a pot.
14Prepare the seasoned chicken sauce by combining 110g corn syrup or honey, 35g ketchup, 25g sugar, 20g Korean red pepper paste, 17g soy sauce, 30g minced garlic, and 7g red pepper powder in a pot.
15Prepare the seasoned chicken sauce by combining 110g corn syrup or honey, 35g ketchup, 25g sugar, 20g Korean red pepper paste, 17g soy sauce, 30g minced garlic, and 7g red pepper powder in a pot.
16Boil the sauce for 3-4 minutes over medium heat while stirring.
17Boil the sauce for 3-4 minutes over medium heat while stirring.
18Boil the sauce for 3-4 minutes over medium heat while stirring.
19Make the frying powder by mixing 150g wheat flour, 50g potato starch flour, 1 tsp salt, 1/2 tsp baking powder, and 1g pepper.
20Make the frying powder by mixing 150g wheat flour, 50g potato starch flour, 1 tsp salt, 1/2 tsp baking powder, and 1g pepper.
21Make the frying powder by mixing 150g wheat flour, 50g potato starch flour, 1 tsp salt, 1/2 tsp baking powder, and 1g pepper.
22Add 70g of the prepared frying powder to the chicken marinated in milk and mix.
23Add 70g of the prepared frying powder to the chicken marinated in milk and mix.
24Add 70g of the prepared frying powder to the chicken marinated in milk and mix.
25Put another 70g of frying powder in a plastic bag, add the coated chicken, and shake well to mix for a second coat.
26Put another 70g of frying powder in a plastic bag, add the coated chicken, and shake well to mix for a second coat.
27Put another 70g of frying powder in a plastic bag, add the coated chicken, and shake well to mix for a second coat.
28Preheat 1L of frying oil to 170 degrees Celsius in a large wok.
29Preheat 1L of frying oil to 170 degrees Celsius in a large wok.
30Preheat 1L of frying oil to 170 degrees Celsius in a large wok.
31Carefully put the chicken into the preheated oil.
32Carefully put the chicken into the preheated oil.
33Carefully put the chicken into the preheated oil.
34Fry the chicken for about 3-4 minutes, stirring gently while scraping from the bottom to prevent sticking.
35Fry the chicken for about 3-4 minutes, stirring gently while scraping from the bottom to prevent sticking.
36Fry the chicken for about 3-4 minutes, stirring gently while scraping from the bottom to prevent sticking.
37Remove the chicken from the oil and let it rest for about 30 seconds.
38Remove the chicken from the oil and let it rest for about 30 seconds.
39Remove the chicken from the oil and let it rest for about 30 seconds.
40Fry the chicken one more time until golden brown.
41Fry the chicken one more time until golden brown.
42Fry the chicken one more time until golden brown.
43Remove the fried chicken from the oil and drain the oil.
44Remove the fried chicken from the oil and drain the oil.
45Remove the fried chicken from the oil and drain the oil.
46In a large bowl, add the fried chicken, the prepared seasoning sauce, and 20g nuts, and mix well.
47In a large bowl, add the fried chicken, the prepared seasoning sauce, and 20g nuts, and mix well.
48In a large bowl, add the fried chicken, the prepared seasoning sauce, and 20g nuts, and mix well.
49Finish by sprinkling with an appropriate amount of sesame seeds and parsley powder.
50Finish by sprinkling with an appropriate amount of sesame seeds and parsley powder.
51Finish by sprinkling with an appropriate amount of sesame seeds and parsley powder.
Ingredients
350 g Chicken breast
350 g Chicken breast
350 g Chicken breast
0.5 tsp Salt
0.5 tsp Salt
0.5 tsp Salt
0.25 tsp Pepper
0.25 tsp Pepper
0.25 tsp Pepper
0.25 tsp Curry powder
0.25 tsp Curry powder
0.25 tsp Curry powder
0.5 cup milk or water
0.5 cup milk or water
0.5 cup milk or water
110 g Corn syrup or Honey
110 g Corn syrup or Honey
110 g Corn syrup or Honey
35 g Ketchup
35 g Ketchup
35 g Ketchup
25 g Sugar
25 g Sugar
25 g Sugar
20 g Korean red pepper paste
20 g Korean red pepper paste
20 g Korean red pepper paste
17 g Soy sauce
17 g Soy sauce
17 g Soy sauce
30 g Minced garlic
30 g Minced garlic
30 g Minced garlic
7 g Red pepper powder
7 g Red pepper powder
7 g Red pepper powder
150 g Wheat flour
150 g Wheat flour
150 g Wheat flour
50 g Potato starch flour
50 g Potato starch flour
50 g Potato starch flour
1 tsp Salt
1 tsp Salt
1 tsp Salt
0.5 tsp Baking powder
0.5 tsp Baking powder
0.5 tsp Baking powder
1 g Pepper
1 g Pepper
1 g Pepper
70 g Mixed Frying powder
70 g Mixed Frying powder
70 g Mixed Frying powder
1 L Frying oil
1 L Frying oil
1 L Frying oil
20 g Nuts
20 g Nuts
20 g Nuts
parsley
parsley
parsley
sesame seeds
sesame seeds
sesame seeds
Equipment
potplastic bagwoklarge bowl
Tips
To make the chicken more crispy, it is good to coat the frying powder once more.
Stir gently while scraping from the bottom when frying to prevent sticking and burning.