Imported from Instagram
Incredibly Delicious Crispy Korean-Style Chicken
Small pieces of chicken fillet in a crispy cornstarch coating, deep-fried twice. Served with teriyaki sauce and hot chili, garlic, lemon juice, and sesame seeds.
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Ingredients
- 0.5 kg chicken fillet (cut into small pieces)
- 4.5 tbsp cornstarch (the source specifies 4–5 tablespoons)
- 50 ml cold water
- 1 egg white
- salt (a little, to taste)
- oil for deep-frying (quantity not specified; needed for the first and second frying)
- teriyaki sauce (in a ratio of 2 parts teriyaki sauce to 1 part hot chili sauce)
- hot chili sauce (in a ratio of 1 part to 2 parts teriyaki sauce)
- 1 зубчик garlic
- lemon juice (quantity not specified)
- sesame seeds (for serving)
- rice (optional, for serving; quantity not specified)
Steps
- 1
Cut 0.5 kg of chicken fillet into small pieces.
- 2
Add the cornstarch, cold water, one egg white, and a little salt to the chicken. Mix until the pieces are coated with the mixture.
- 3
Deep-fry the chicken pieces until cooked through.
- 4
Deep-fry the chicken a second time to make the coating crispy.
- 5
Prepare the sauce by mixing the teriyaki sauce and hot chili sauce in a 2:1 ratio. Add the garlic clove and lemon juice.
- 6
Serve the crispy chicken with the sauce and sprinkle with sesame seeds. Serve with rice if desired.
Notes
The source does not specify the exact quantities of oil for deep-frying, salt, lemon juice, sesame seeds, or rice, nor the frying temperature or duration. The amount of cornstarch is given as a range of 4–5 tablespoons; the average value of 4.5 tablespoons was used for the numerical field.
Nutrition per serving
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