Korean Sweet Chili Chicken

Ingredients

• 350 g Chicken breast (Rinse thoroughly under running water, cut into bite‑size pieces, and slice thinly if the pieces are thick to prevent toughness.)
• 3 g Sea salt (to season chicken)
• 1 g Black pepper (For seasoning chicken.)
• 1 g Curry powder (Optional; imparts a subtle flavor to the chicken marinade.)
• 100 ml Milk (Used to marinate chicken, tenderizing it.)
• 110 g Starch syrup (Adds sweetness and body to the sweet chili sauce.)
• 35 g Ketchup (Imparts a tangy sweetness to the sauce.)
• 25 g Granulated white sugar (to sweeten the sauce)
• 20 g Korean red pepper paste (gochujang) (Imparts a spicy depth to the sauce.)
• 17 g Soy sauce (to impart umami and saltiness to the sauce)
• 30 g Finely minced garlic (freshly minced garlic for the sauce)
• 7 g Korean red pepper powder (gochugaru) (Adds heat and color to the sauce.)
• 140 g Frying powder (batter mix) (Utilized in a dual‑coating method for crispy chicken: 70 g blended with the chicken, then a further 70 g applied as a coating in a plastic bag.)
• 30 g Chopped nuts (Use as a garnish to add texture to the sauce; any nut will work, though peanuts or cashews are preferred.)

Instructions

1. Prepare the chicken

   Rinse the chicken breast thoroughly under running water. Cut the chicken into bite‑size pieces. If the pieces are thick, slice them thinly to keep them tender.

   Time: PT10M

2. Season and marinate the chicken.

   In a mixing bowl, combine the chicken pieces with 3 g salt, 1 g black pepper, and 1 g curry powder (optional). Toss until evenly coated. Add 100 ml (½ cup) milk and stir again. Let the chicken marinate while you prepare the sauce. A longer marination improves tenderness, though it’s optional.

   Time: PT10M

3. Prepare the sweet chili sauce.

   In a saucepan, combine 110 g starch syrup, 35 g ketchup, 25 g sugar, 20 g gochujang (red pepper paste), 17 g soy sauce, 30 g minced garlic, and 7 g red pepper powder. Stir until fully incorporated. Cook over medium heat, stirring continuously, and bring to a boil. Continue boiling and stirring for 3–5 minutes, or until the sauce thickens slightly. Do not add water.

   Time: PT15M

   Temperature: Medium heat

4. Apply a first coating of frying powder to the chicken.

   Take the marinated chicken out of the milk. Add 70 g (½ cup) of frying powder to the chicken and stir until it’s evenly coated with a slightly thick batter.

   Time: PT5M

5. Apply a double coating of frying powder to the chicken.

   Put the already coated chicken pieces into a zip‑lock bag with an extra 70 g (½ cup) of frying powder. Seal the bag and shake vigorously to evenly coat the chicken with the second layer of frying powder. This creates additional crispiness while conserving flour.

   Time: PT5M

6. Heat the oil and fry the chicken—first fry.

   Heat roughly 1 L of frying oil in a deep pan or fryer to 170 °C. Gently lower the chicken pieces into the hot oil. Stir lightly and scrape the pan’s bottom now and then to keep the pieces from sticking or burning. Fry for about 3–4 minutes, until lightly golden. Remove and let rest for about 30 seconds.

   Time: PT7M

   Temperature: 170°C

7. Second fry the chicken.

   Return the chicken to the hot oil and fry again until golden brown and crisp, about 3–4 minutes. Remove it from the oil and drain on paper towels or a cooling rack to blot excess oil. Let the chicken rest briefly so the crispness sets as it cools slightly.

   Time: PT7M

   Temperature: 170°C

8. Toast the nuts, then toss them with the sauce.

   As the chicken fries or rests, finely chop roughly 30 g of nuts—peanuts or cashews work well. Transfer the crisp fried chicken to the sweet‑chili sauce, tossing thoroughly to achieve an even coating. Finally, scatter the chopped nuts over the chicken and give it a gentle stir.

   Time: PT6M

Nutrition Facts

Calories

550

Protein

45g

Carbohydrates

50g

Fat

20g

Fiber

2g