Course: Main
Tags: Dan original
Seoul Chicken
Ideally, take the meat off a raw chicken and cut it up to get the more random sizes. If that's too icky, cut up breasts.
Yes, that's a lot of garlic. Use more or less according to your love of it.
Source
Reverse engineered 2010-06-10 by Dan & Gabe from the one served at Korea Garden in Scotia Square
Ingredients
| 12 oz | chicken meat |
| 1 | egg white |
| 2 tbl | cornstarch |
| 1" | ginger |
| 6 cloves | garlic |
| 2 tbl | dried chili pepper flakes |
| 2 tbl | white vinegar |
| 3 tbl | soy sauce |
| 2 tbl | honey |
| ½ tsp | sesame oil |
| 1 c | flour |
| 1 tbl | pepper |
| 2 tbl | peanut oil |
Bust Out
| Cuisinart or blender | |
| small bowl | |
| wok | |
| wok shovel |
Steps
- Cut up chicken meat into random bite size pieces
- Beat egg white until frothy, beat in cornstarch, add chicken and toss to coat. Let sit 15 minutes.
- Add ginger, garlic, dried chili pepper flakes to Cuisinart or blender and chop into match-head sizes. Add white vinegar, soy sauce, honey & sesame oil & blend for a fraction of a second.
- Mix flour and pepper in a small bowl.
- Heat the peanut oil in wok over high heat. Dredge small batches of chicken the flour mixture and deep fry, turning and breaking up any blobs with the wok shovel. Each batch will be 2-3 minutes, until it's very lightly browned.
- Drain off all but a teaspoon of oil, and add all the chicken and the sauce mixture and heat on high until sauce is slightly thickened.