Korean Sweet Chili Chicken

Ingredients

• 350 g Chicken breast (washed thoroughly under running water, cut into bite-sized pieces, slice thinly if thick to avoid toughness)
• 3 g Salt (for seasoning chicken)
• 1 g Black pepper (for seasoning chicken)
• 1 g Curry powder (optional, adds subtle flavor to chicken marinade)
• 100 ml Milk (used for marinating chicken to tenderize)
• 110 g Starch syrup (for sweet chili sauce, adds sweetness and viscosity)
• 35 g Ketchup (adds tangy sweetness to sauce)
• 25 g Sugar (for sweetness in sauce)
• 20 g Red pepper paste (Gochujang) (adds spicy depth to sauce)
• 17 g Soy sauce (for umami and saltiness in sauce)
• 30 g Minced garlic (fresh minced garlic for sauce)
• 7 g Red pepper powder (Korean chili powder) (adds heat and color to sauce)
• 140 g Frying powder (batter mix) (used in two coatings for crispy chicken; first 70g mixed with chicken, second 70g for coating in plastic bag)
• 30 g Nuts (chopped) (for garnish and added texture in sauce, type not specified (peanuts or cashews recommended))

Instructions

1. Prepare the chicken

   Wash the chicken breast thoroughly under running water. Slice the chicken into bite-sized pieces. If the chicken breast pieces are thick, slice them thinly to avoid toughness.

   Time: PT10M

2. Season and marinate chicken

   In a mixing bowl, add the chicken pieces, 3g salt, 1g black pepper, and 1g curry powder (optional). Mix well to coat evenly. Pour in 100ml (1/2 cup) milk and mix again. Let the chicken marinate while you prepare the sauce. Marinating longer improves tenderness but is optional.

   Time: PT10M

3. Make the sweet chili sauce

   In a saucepan, combine 110g starch syrup, 35g ketchup, 25g sugar, 20g red pepper paste (gochujang), 17g soy sauce, 30g minced garlic, and 7g red pepper powder. Stir well to mix all ingredients. Heat the mixture over medium heat, stirring constantly until it comes to a boil. Continue boiling and stirring for 3-5 minutes until the sauce thickens slightly. Do not add water.

   Time: PT15M

   Temperature: Medium heat

4. Coat chicken with frying powder - first coating

   Remove the marinated chicken from the milk. Add 70g (1/2 cup) frying powder to the chicken and mix well until the chicken is coated with a slightly thick batter.

   Time: PT5M

5. Double coat chicken with frying powder

   Place the coated chicken pieces into a resealable plastic bag with another 70g (1/2 cup) frying powder. Seal the bag and shake well to coat the chicken evenly with the second layer of frying powder. This helps create extra crispiness and saves flour.

   Time: PT5M

6. Heat oil and fry chicken - first fry

   Heat about 1 liter of frying oil in a deep pan or fryer to 170°C. Carefully add the chicken pieces into the hot oil. Stir gently and scrape the bottom occasionally to prevent sticking and burning. Fry the chicken for about 3-4 minutes until lightly golden. Remove chicken and let rest for about 30 seconds.

   Time: PT7M

   Temperature: 170°C

7. Fry chicken - second fry

   Return the chicken to the hot oil and fry again until golden brown and crispy, about 3-4 minutes. Remove from oil and drain on paper towels or a cooling rack to remove excess oil. Let the chicken rest briefly to allow crispiness to develop as it cools slightly.

   Time: PT7M

   Temperature: 170°C

8. Prepare nuts and combine with sauce

   While the chicken is frying or resting, chop about 30g of nuts (peanuts or cashews recommended). Add the crispy fried chicken to the sweet chili sauce and toss well to coat evenly. Sprinkle the chopped nuts on top and mix gently.

   Time: PT6M

Nutrition Facts

Calories

550

Protein

45g

Carbohydrates

50g

Fat

20g

Fiber

2g