Ingredients:
350 grams boneless chicken thighs
4 cups cooking oil
2 tablespoons chile pepper oil
White part of 1 stalk green onion
5 cloves garlic
2 red chile peppers
3 green chile peppers
1/2 onion
Marinade ingredients:
2 tablespoons cooking wine
1 teaspoon salt
A pinch black pepper
Batter ingredients
70 grams cornstarch
40 grams water
Egg white from 1 egg
Sauce ingredients:
1 tablespoon soy sauce
3 tablespoons cooking wine
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon corn syrup
1 tablespoon oyster sauce
2 pinches ground ginger
(Serves 4)
Instructions:
Cut the chicken thighs into bite-sized pieces and marinate with cooking wine, salt and pepper for 10 minutes.
Roughly chop the green onion, garlic and onion. Deseed and finely slice the red and green chile peppers. Mix the sauce ingredients in a bowl.
Pat the marinated chicken dry with a paper towel, then coat with the batter ingredients.
Heat the cooking oil in a pot over medium-high heat for 5 minutes and 30 seconds.
Lower the heat to medium, add the battered chicken and fry for 5 minutes. Drain the fried chicken on a wire rack and let it cool slightly. (Tip: Fry the chicken in batches to maintain the oil temperature.)
In a pan, add the chile oil and stir-fry the green onion and garlic over medium heat for 2 minutes. Add the onion and chile peppers and stir-fry for 1 minute.
Pour in the sauce and bring to a boil over high heat for 1 minute.
Add the fried chicken and stir-fry over high heat for 1 minute.
Transfer the spicy fried chicken to a plate, sprinkle with sesame seeds and enjoy.
[Source: W table]
(Kkanpunggi, deep fried chicken with sweet chili sauce, crispy garlic chicken, sweet and spicy chicken stir-fry, Chinese-style spicy fried chicken)
