Inspired by Chinese paper-wrapped chicken techniques, the chicken goes into the fryer with no seasoning and a very fine layer of flour and batter. This produces a light, crispy batter, painted thinly with a signature sauce. Deep-frying at a lower temperature and allowing the chicken to rest in the middle of the frying process results in a paper-thin crust, while cooking the meat to perfection. It’s so irresistible we dare you not to lick your fingers afterwards.
Recipe by Min Hong, co-owner at Chibee.
*Featured in Crave’s Issue 65, August 2017
PREP & COOK TIME
30 minutes; 20 minutes
(Serves 2 to 3)
350g boneless chicken thighs, cut into 5cm pieces
600ml soybean oil
700ml tempura flour
1 tbsp refined salt
1 tbsp ground pepper
1/2 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
30g garlic, minced
15g ground Korean chilli pepper
15ml Korean chilli paste
75ml corn syrup
1. Prepare the chicken
- In a bowl, combine the marinade ingredients. Soak the chicken thighs in the mixture for 30 minutes. Add 200g flour to the chicken and mix well until chicken is evenly coated. Place the chicken in a large bowl and cover again with 500g flour.
2. Cook the chicken
- In a deep-fryer, heat the oil to 163°C and fry the chicken for four minutes, rest for one minute, then fry for another two minutes.
3. Make the sauce
- In a saucepan, heat the corn syrup, add the rest of sauce ingredients and bring to the boil, stirring continuously. Reduce the heat to low and cook for another two minutes.
- Plate the chicken and sauce separately to serve.