Mini Lotteria Store 🍜 How to Make Buldak Noodles and Lotteria Chicken Thigh 🍗 Tina Mini Cooking

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, trimmed)
• 1 tsp Salt
• 1 tsp Chili Powder (mild)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Turmeric Powder
• 0.5 cup All‑Purpose Flour (for dry coating, sifted)
• 1 large Egg (beaten)
• 2 tbsp Milk (whole or 2% works)
• 1 cup Cheetos (crushed into fine crumbs; any cheese‑flavored Cheetos)
• 2 cups Vegetable Oil (for deep frying; use a high‑smoke‑point oil)

Instructions

1. Season the Chicken

   In a large mixing bowl combine salt, chili powder, black pepper, and turmeric. Add the chicken thighs and toss until evenly coated.

   Time: PT5M

2. Prepare Coating Stations

   Set up three shallow bowls: one with the dry flour, one with the beaten egg mixed with milk, and one with the crushed Cheetos crumbs.

   Time: PT5M

3. Coat the Chicken

   Dredge each thigh in the dry flour, shake off excess, dip into the egg‑milk mixture, then roll thoroughly in the Cheetos crumbs. Place coated pieces on a plate.

   Time: PT5M

4. Heat the Oil

   Fill the deep‑frying pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F.

   Time: PT5M

   Temperature: 350°F

5. Fry the Chicken

   Carefully lower the coated thighs into the hot oil using tongs. Fry 6‑8 minutes per side, or until the coating is deep golden and the internal temperature hits 165°F.

   Time: PT10M

   Temperature: 350°F

6. Drain and Rest

   Remove the fried thighs with tongs and place on a wire rack set over paper towels to drain excess oil. Let rest 2 minutes.

   Time: PT2M

7. Serve

   Serve hot with your favorite dipping sauce (e.g., spicy mayo or soy‑garlic glaze).

   Time: PT1M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

35 g

Fat

38 g

Fiber

2 g