Cheetos-Crusted Spicy Korean Fried Chicken with Black Bean Noodles

Ingredients

• 400 g Black Bean Noodles (Dried Korean jjajang noodles)
• 3 Tbsp Black Bean Paste (Chunjang) (Korean fermented black bean paste)
• 1 Tbsp Granulated Sugar
• 2 cup Water
• 2 Tbsp Soy Sauce (Low‑sodium preferred)
• 2 Tbsp Vegetable Oil (For stir‑frying; plus extra 2 cups for deep‑frying)
• 1 medium Onion (Thinly sliced)
• 1 medium Carrot (Julienned)
• 200 g Beef (Thinly sliced (e.g., sirloin))
• 1 small Potato (Diced)
• 1 small Zucchini (Diced)
• 2 pieces Hard‑Boiled Eggs (Halved for garnish)
• 0.5 piece Cucumber (Sliced thin for garnish)
• 0.25 cup Shredded Carrot (For garnish)
• 8 pieces Chicken Pieces (Bone‑in thigh or drumsticks, skin on)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup All‑Purpose Flour (For coating)
• 2 large Eggs (Beaten for coating)
• 2 cup Red Cheetos (Crushed fine; acts as crunchy breadcrumb)
• 1 tsp Chili Powder (Optional for extra heat in coating)

Instructions

1. Boil the Noodles

   Bring a large pot of water to a rolling boil, add the black bean noodles, and cook according to package directions until al dente, about 8‑10 minutes. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: 100°C

2. Make the Black Bean Sauce

   In a small saucepan, combine black bean paste, sugar, ½ cup reserved noodle water, and soy sauce. Cook over medium heat, stirring, until the mixture thickens and becomes glossy, about 3‑4 minutes.

   Time: PT5M

   Temperature: 180°C

3. Stir‑Fry Beef and Vegetables

   Heat 2 Tbsp vegetable oil in a wok over high heat. Add sliced onion and carrot; stir‑fry 2 minutes. Add beef strips, cooking until browned (2‑3 min). Toss in diced potato and zucchini; continue stir‑frying until vegetables are just tender, about 3‑4 minutes.

   Time: PT10M

   Temperature: 180°C

4. Combine Noodles with Sauce and Stir‑Fry

   Add the cooked noodles to the wok, pour the black bean sauce over them, and toss everything together. Add a splash of the remaining noodle water if the mixture looks dry. Cook 2‑3 minutes until the noodles are fully coated and heated through.

   Time: PT3M

   Temperature: 180°C

5. Prepare the Cheetos Coating Station

   Place flour in one shallow bowl, beaten eggs in a second bowl, and crushed red Cheetos (plus optional chili powder) in a third bowl. Set aside.

   Time: PT5M

6. Season the Chicken

   Pat the chicken pieces dry with paper towels. Sprinkle both sides with salt and black pepper, rubbing the seasoning into the skin.

   Time: PT5M

7. Coat the Chicken

   Dredge each chicken piece in flour, shaking off excess, dip into beaten egg, then press firmly into the crushed Cheetos until fully covered. Place coated pieces on a tray.

   Time: PT5M

8. Heat Oil for Deep‑Frying

   Fill a deep‑fry pot with about 2 inches of vegetable oil and heat to 180°C (350°F). Use a thermometer or test with a small breadcrumb—if it sizzles and turns golden in 10 seconds, the oil is ready.

   Time: PT5M

   Temperature: 180°C

9. Fry the Chicken

   Carefully lower 2‑3 chicken pieces into the hot oil, being careful not to crowd the pot. Fry for 4‑5 minutes per side, or until the coating is deep golden and the internal temperature reaches 75°C (165°F). Transfer to a paper‑towel‑lined plate to drain.

   Time: PT12M

   Temperature: 180°C

10. Rest and Plate

    Let the fried chicken rest for 3 minutes before serving. Plate the black bean noodles in bowls, top with cucumber, boiled egg, and shredded carrot. Serve the crispy Cheetos‑crusted chicken on the side.

    Time: PT3M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

80 g

Fat

30 g

Fiber

5 g