International dishesFried DishesKoreaabout 30 minutes
Korean fried chicken in cheese sauce wins on the crisp shell wrapped in a rich, salty orange gold sauce. The hardest part is keeping that shell crisp once the sauce goes on, since a slow hand leaves the coating soggy.
Cornstarch mixed into the crispy frying flour before the chicken is coated is what holds the crunch, and about seven minutes of frying browns the shell while the inside cooks tender. Serve it the moment the sauce is still hot, with cucumber alongside to cut the richness.
This batch weighs about 875g, at roughly 135 calories per 100g.
Method
Rinse 400g of boneless chicken thigh, pat it dry and cut it into bite sized pieces. Marinate the chicken with 1/2 teaspoon of seasoning powder and 1/2 teaspoon of pepper for 10 minutes.
Mix 100g of crispy frying flour with 50g of cornstarch in a large bowl. In another bowl, crack 2 chicken eggs and beat them smooth.
Dip each piece of chicken in the egg, then roll it through the dry flour mixture so the coating covers the meat evenly.
Heat the oil over medium heat, lower in the coated chicken and fry for about 7 minutes until the shell is golden and crisp and the inside is tender. Lift out onto paper towel.
Put 150ml of unsweetened oat milk and 4 tablespoons of cheese powder in a small pot and stir constantly over low heat until the mixture thickens, turns airy and takes on an orange gold colour.
Add the drained fried chicken to the pot of sauce and toss quickly so the sauce coats every piece, then plate and serve while hot.
Tips
Cornstarch mixed into the crispy frying flour keeps the shell crisp long enough to survive the sauce.
Stirring the cheese sauce constantly over low heat is what makes it smooth rather than lumpy.
Oat milk leaves the sauce a little thinner, so another minute on the heat brings it back to thick.
Letting the fried chicken drain before it meets the sauce matters, since leftover oil makes the sauce slide off the shell.
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