Korean Sweet Crunchy Chicken

Soak 1 pound chicken tenderloin in 1/2 cup milk for at least 30 minutes in the refrigerator.

Drain the milk from the chicken and place it back in a bowl.

Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the chicken and mix well.

In a Ziploc bag, add 1 cup potato starch, then add the chicken and coat evenly.

In a pan, heat vegetable oil over medium heat.

Add minced ginger and sliced garlic to the pan and fry until fragrant.

Add 7 small dried red peppers to the pan and fry until the garlic is brown.

Pour in the prepared sauce made from 1/2 cup dark corn syrup, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 teaspoons apple cider vinegar, and 1 tablespoon yellow mustard. Stir gently and lower the heat.

Heat 4 cups of vegetable oil until it reaches 350°F, about 7 to 10 minutes.

Fry the chicken in batches for 4 minutes each until golden brown.

Double fry the chicken by frying it again for 3 minutes until crunchy.

Add peanuts to the oil for 10 seconds to make them crunchy.

Reheat the sauce until bubbling, then coat the fried chicken in the sauce.

Garnish with sesame seeds and serve with radish pickles.

Equipment Needed

Spice Level:

Allergens