Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Cut about 600g of boneless chicken thighs into easy-to-eat sizes and place them in a bowl.
Season the chicken with salt, pepper, minced garlic, and vinegar.
Gently massage the chicken and then microwave it for 30 to 60 seconds to speed up the marinating process.
In a bowl, mix the frying powder and water in a 1:1 ratio. The video uses 1.5 cups of each.
Dip the seasoned chicken into the batter, ensuring each piece is fully coated.
In a wide container, spread a layer of frying powder. Place the battered chicken pieces on top, sprinkle more powder, close the lid, and shake to coat evenly.
Heat oil in a pan. To test if it's ready, drop a small piece of batter in; it should float up in about 3 seconds.
Carefully place the coated chicken pieces into the hot oil and deep-fry for about 7 minutes, or until golden brown and cooked through.
Once the chicken is golden brown, remove it from the oil and let it drain on a rack or paper towel.
In a small bowl, combine Korean chili paste, ketchup, soy sauce, pepper flakes, sugar, minced garlic, and starch syrup.
Pour the sauce mixture into a separate pan and bring it to a boil over medium heat.
Add some of the fried chicken to the boiling sauce and stir gently to coat each piece evenly.
Plate the plain fried chicken and the spicy sauced chicken. Serve immediately and enjoy.
