International dishesFried DishesKoreaAbout 40 minutes, including 15 minutes marinating the chicken
This crispy fried chicken comes out with a crackling crust under an even coat of savory cheese powder. The best part is the final toss, while the chicken has just drained. The hard part is the chicken breast, as underdone it is raw inside and overdone it turns tough.
The chicken drains for about 15 minutes before the cheese powder is scattered over and tossed through. Each piece goes through a wet batter first, then the dry coating mix, to build the crust.
This batch weighs about 888g, at roughly 183 calories per 100g.
Method
Rinse 500g of chicken breast in lightly salted water, then cut it into bite sized cubes about 4 to 5cm thick. Season it with 1 teaspoon of salt and 1/2 teaspoon of ground pepper, mix well and rest it for about 15 minutes.
Mix the wet batter from 100g of all purpose flour, 10g of custard powder and 100ml of water, whisking until it is smooth and slightly sticky.
Dip each piece of chicken into the wet batter to coat it, then roll it through the packet of dry crispy coating mix, about 150g, to build the outer crust.
Set a pan on the stove and pour in the oil. Once it is hot, lower in the chicken piece by piece and fry until golden on all sides.
Lift the chicken out to drain for about 15 minutes, then put it in a bowl, scatter over 20g of cheese powder and toss until every piece is coated.
Tips
Boneless thigh or wing meat comes out softer and richer than breast, which needs careful frying to stay tender.
Chicken patted completely dry before coating gives a crisper crust and holds the batter better.
Cheese powder for shaking is sold at baking supply shops and larger supermarkets.
Tossing while the chicken is still warm gives the most even coating.
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