Spicy Korean Fried Chicken






500 g chicken meat, cut into small pieces
1 1/2  cups plain flour
3/4 cup potato flour/starch
1/4 tsp bicarbonate soda
1/2 tsp freshly grounded pepper
1 tbsp light soy sauce
1/2 tsp oyster sauce
a few drops of sesame oil
1 egg, small size, beaten

2 cloves garlic, chopped finely
50 g fried/roasted peanuts
1 bulb spring onion, cut into a few parts
2 tbsp roasted sesame seeds
salt to taste

Sauce
I used standard measuring cups
1/2 cup tomato sauce
1/3 cup Lingam Sri Racha Chili sauce
1/8 cup dark caramel soy sauce
1/8 cup white vinegar
5 tbsp or more sugar/ or can use sugar syrup or corn syrup





Step 1: Marinate chicken pieces with light soy sauce, sesame oil, pepper powder and oyster sauce for 15mins. Mix the plain flour, potato flour and bicarbonate of soda in a bowl. Add beaten egg, and chicken pieces. Add a bit of water and coat well the chicken with the flour. I used the double frying method to get  crispy chicken. First, deep fry chicken until lightly brown. Dish out. Do the same until all chicken pieces have been fried. Then fry again the chicken pieces until golden brown. Keep aside.

Step 2: To make the sauce.
Mix all the sauce ingredients in a bowl. Heat 1 tbsp oil, saute chopped garlic until fragrant. Mix in the sauce. Add chopped spring onions and stir well. Taste to adjust salt and sugar. Add a bit of water if sauce is too thick. Mix in the fried chicken, peanuts,sesame seeds and stir well to combine. Close fire. Serve hot with rice.


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