Ingredients
- 5 chicken thigh without bone (skin on) - chunks
-
- - Ingredient A -
- 2 tbsp cooking sake or white wine
- 1 tbsp soy sauce
- 1/2 tsp kosher salt
- 2 garlic cloves - finely chopped
-
- - Ingredient B -
- 50g plain flour (cake flour) - T45
- 50g katakuriko / potato starch
-
- - Ingredient C -
- 1 tbsp or more gochujang - korean hot pepper paste
- 2 tbsp cooking sake or white wine
- 1 1/2 tbsp mirin
- 1 1/2 tbsp soy sauce
- 2 1/2 tbsp ketchup
- 1 1/2 or 2 tbsp sugar
- 1 tbsp sesame oil
- 2 garlic cloves - grated
-
- 2 tbsp sesame (optional)
Instructions
- 1. Rinse chicken in cold water and drain. Marinate chicken chunks in a mixture of "A" for 30 mins to 1h.
- 2. Mix "B" in a small bowl. Set aside. Drain excess liquid of chicken, and flour all chicken pieces with "B" until they are evenly covered with the powder mix.
- 3. Make sauce : In another bowl, add all ingredient "C" and mix well and set aside.
- 4. Heat some of oil in a wok or frying-pan and heat it over medium/high heat. Check the oil is ready to fry by dipping a small piece of chicken in the oil. It will float to the surface if it's hot enough. Fry the chicken chunks for about 7-8 minutes over high heat or until no longer pink. Transfer them to a plate lined with paper towels to drain the excess oil.
- 5. Increase heat to high and fry them again for another a few minutes until chicken are golden brown or crunchy outside.
- 6. Cook sauce : Heat 1 tbsp oil in a wok or frying-pan and pour the prepared sauce "C" into the pan. Simmer the sauce over medium-low heat until it starts to boil. Put the fried chicken into the sauce and gently mix.
- 7. Sprinkle some sesame over top to serve.
Copyright Dans la lune
Leave a Reply