Korean Street Fried Chicken

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Mix all the chicken marinade ingredients in a medium-large bowl, cover and refrigerate for at least 20 minutes, and up to overnight.
2. Heat the frying oil to 350°F (about medium-high heat). Mix the tempura powder and 3 tablespoons of cold water into the chicken by hand until coated.
3. Fry the chicken one piece at a time in batches as needed until cooked through but not yet golden, about 5 to 7 minutes. Drain on a rack or paper-towel-lined tray.
4. Raise the oil to 370°F (about high heat). Fry the chicken again until golden brown, about 2 to 4 minutes. Drain on a rack or paper-towel-lined tray.
5. Lower the oil to 300°F (about medium heat). Fry the rice cake for 2 minutes only, keeping the oil at or below 320°F. Drain on a rack or paper-towel-lined tray.
6. In a large skillet, combine the sauce ingredients and bring to a simmer over medium heat. Simmer until reduced and thickened, about 3 to 4 minutes.
7. Add the fried chicken and rice cake and toss over heat until evenly coated and no sauce is pooling in the pan.
8. Toss in the sesame seeds, mix once more, then serve in a small bowl and sprinkle with extra sesame seeds.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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