koreanchiken.md

🍗 Korean Boneless Fried Chicken 🍗

Ingredients

• 350 g boneless chicken breast 🐔
• 1/2 tsp salt 🧂
• 1/2 tsp ground black pepper 🌶️
• 1 tsp ginger 🌿
• Potato starch (or cornstarch or tapioca starch) 🌽
• Oil for frying (grapeseed oil or vegetable oil) 🛢️

Sauce

• 1 1/2 to 2 tbsp garlic, minced 🧄
• 1 tbsp soy sauce 🥄
• 1 tbsp corn syrup (substitute for rice syrup) 🌽
• 1 tbsp vinegar 🍶
• A little bit of mustard sauce 🌭
• Optional: dried red pepper 🌶️, nuts 🥜

Instructions

1. Cut the chicken into bite-sized pieces and season with salt, ground black pepper, and ginger.
2. Coat each piece of chicken completely with the starch, ensuring there are no wet spots.
3. Heat the oil to 165°C and fry the chicken for about 6-8 minutes until it's crunchy and golden. The internal temperature should be above 74°C.
4. Remove the chicken from the oil and let it cool slightly.
5. Lower the heat of the oil to 150°C and fry the chicken a second time until it's extra crispy.
6. For the sauce, fry the garlic and optional dried red pepper until crispy.
7. In a separate bowl, mix the soy sauce, corn syrup, vinegar, and a little bit of mustard sauce. Optional: add nuts to the sauce.
8. Dip each piece of fried chicken individually into the sauce to coat it evenly.
9. Sprinkle sesame seeds on top of the sauced chicken.
10. Serve and enjoy your Korean Boneless Fried Chicken! 🍗🎉

Nutrition Facts (per 100 g)

Ingredient	Carbs (g)
Chicken	0
Potato starch	80
Sauce	16

Nutrition Facts (per person)

Ingredient	Carbs (g)
Chicken (175 g)	0
Potato starch (40 g)	40
Sauce (2 tbsp)	32
Total	72

Note: The nutrition facts are estimates and may vary based on the specific ingredients used and cooking methods. The optional ingredients are not included in the nutrition facts tables. The fat content from frying is not included in the tables.