Serves 1
Directions
- 1Prepare the chicken breast by washing and draining the water.
- 2Cut the chicken into bite-sized pieces.
- 3Season the chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp curry powder and mix well.
- 4Add 1/2 cup of milk or water to submerge the chicken and marinate for a while.
- 5Prepare 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.
- 6Boil the sauce for 3-4 minutes over medium heat while stirring.
- 7Make the frying powder by mixing 150g wheat flour, 50g potato starch flour, 1 tsp salt, 1/2 tsp baking powder, and 1g pepper.
- 8Add 70g of the prepared frying powder to the chicken marinated in milk and mix.
- 9Put another 70g of frying powder in a plastic bag, add the coated chicken, and shake well to mix for a second coat.
- 10Preheat 1L of frying oil to 170 degrees Celsius in a large wok.
- 11Carefully put the chicken into the preheated oil.
- 12Fry the chicken for about 3-4 minutes, stirring gently while scraping from the bottom to prevent sticking.
- 13Remove the chicken from the oil and let it rest for about 30 seconds.
- 14Fry the chicken one more time until golden brown.
- 15Remove the fried chicken from the oil and drain the oil.
- 16In a large bowl, add the fried chicken, the prepared seasoning sauce, and 20g nuts, and mix well.
- 17Finish by sprinkling with an appropriate amount of sesame seeds and parsley powder.
Ingredients
- 350 g Chicken breast
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 0.25 tsp Curry powder
- 0.5 cup milk or water
- 110 g Corn syrup or Honey
- 35 g Ketchup
- 25 g Sugar
- 20 g Korean red pepper paste
- 17 g Soy sauce
- 30 g Minced garlic
- 7 g Red pepper powder
- 150 g Wheat flour
- 50 g Potato starch flour
- 1 tsp Salt
- 0.5 tsp Baking powder
- 1 g Pepper
- 70 g Mixed Frying powder
- 1 L Frying oil
- 20 g Nuts
- parsley
- 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.
- Frying twice makes the chicken crispier.
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