Ingredients (for 3-4 servings)
- 3 pounds (about 1.5 kg) of chicken chunks
- salt
- ground black pepper
- potato starch powder
- flour
- sweet rice flour
- egg
- baking soda
- canola oil (or vegetable oil)
- garlic
- ketchup
- hot pepper paste
- rice syrup
- apple vinegar
Directions
- Rinse chunks of chicken in cold water. Drain.
*tip: You could use chicken wings, too. About 24 wings will be 3 pounds.
- Add 1 ts ground black pepper and 1 ts kosher salt.
- Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.
- Mix well by hand and completely coat the chicken.
- Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
- After it’s heated for about 7-8 minutes, test if the oil is ready by
dipping a sample chunk of chicken into the oil. If the oil bubbles,
it’s the right temperature to start frying.
Fry them using the double-frying method:
- Fry the chicken chunks for 10 minutes over high heat.
- Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
- Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.
While you are frying, you can make the sauce:
- Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,
- Add ⅓ cup tomato ketchup, ⅓ cup rice syrup, ¼ cup hot pepper paste, 1
tbs apple vinegar and simmer the mixture for about about 7 minutes.
Keep your heat low and be sure not to burn the sauce.
- Turn off the heat and wait until the chicken is done.
Chicken is done? Then coat your chicken with the sauce:
- Reheat the sauce.
- Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
- Sprinkle some roasted sesame seeds over top and serve hot or warm.
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