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The Hirshon “KFC” Nuggets – 닭강정

The Hirshon “KFC” Nuggets – 닭강정


  • Total Time: 0 hours

Ingredients

Scale
  • For the chicken:
  • 2 medium-sized boneless skinless chicken breast halves
  • 3 tablespoons potato starch
  • 1 tablespoon of unfried shrimp chips, whizzed to crumbs in a blender – grind the shrimp chips on high speed until granular in texture.
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon finely minced garlic
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon Chinese Shaoxing rice wine or dry sherry
  • Several cups of oil for deep frying
  • For the sauce:
  • 2 tablespoons soy sauce
  • 6 tablespoons rice wine (Sake) or Korean soju (preferred)
  • 4 tablespoons rice wine vinegar
  • 12 tablespoon (less for sensitive tongues, more if you really dig the spicy) chili paste (Gochujang | 고추장))
  • 6 tablespoons honey (or corn or rice syrup)
  • 4 teaspoons sesame oil
  • 4 tablespoons brown sugar
  • 3 teaspoons minced garlic
  • 3 teaspoons grated ginger
  • pinch of white pepper
  • optional: 1-2 tablespoons finely chopped peanuts or almonds for garnish

Instructions

  1. Slice the chicken breasts very thinly, then cut into small pieces. Place the chicken pieces in a mixing bowl, and add the potato starch, ground-up shrimp chips, ginger, salt, and rice wine. Mix well to combine. Set aside.
  2. To make the sauce, heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and ginger and cook until fragrant. Do not burn the garlic. Add the rest of the sauce ingredients to the skillet, mix well. Bring the sauce to boil and let it thicken, for about 1 minute. Set aside.
  3. Heat oil for frying in a deep skillet or wok. The temperature should be around 160-170˚C (325˚F). Using a small cookie scoop or spoon, drop a tablespoonful of the chicken into the hot oil. Fry until lightly golden.
  4. Take them out onto a plate lined with a paper towel. After you have finished frying the entire batch of the chicken, you need to repeat the frying again so that you can deep-fry the chicken twice. This will help chicken to be very crisp – you want a nice golden color.
  5. Return the chicken into the reserved sauce in the skillet, and add some chopped peanuts as well. Toss them to coat evenly.
  6. Garnish with more peanuts on top. Serve warm or at room temperature.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes
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