Usually the dish calls for chicken wings, but we enjoy more meat and less skin.
닭 튀김
/dalg twigim/
Serves 6
with cooked rice
A. Sauce:
5 organic garlic gloves
1 1/2-inch (3.75 cm) piece peeled ginger
1/3 cup (80 ml) soy sauce or liquid amino (dairy-free)
2 tsp. (9 g) organic sugar
1 Tbs. (15 ml) sweet and spice, chili powder: Gouchujan paste (Korean: 고추장 /gochu-jang/) or Sriracha (Thai: ศรีราชา) sauce; add more for taste
1 Tbs. (15 ml) each: sesame oil, organic lemon juice, and rice vinegar
1. In a blender or food processor, mine the garlic and ginger.
2. Add the soy sauce/liquid amino, sugar, Gouchujan or Siracha sauce, rice vinegar, and sesame oil. Purée.
3. Heat a sauce pan over medium heat for about 5 minutes.
4. Stir in the lemon juice and set aside.
B. Chicken:
1/3 cup (65 g) each: all-purpose (gluten-free) flour and rice flour or additional all-purpose flour
1 tsp. (4 g) sea salt
1/2 tsp. (2 g) black pepper
3-4 Tbs. (45-60 ml) olive oil
2 pounds (910 g) organic chicken tenders or chicken cut into strips
1. In a bowl, mix the flour, rice flour, salt, and pepper.
2. Line a plate with paper towels.
3. Heat 2 Tbs. (30 ml) oil in a large skillet or wok over medium-high heat.
4. Dredge the chicken pieces in the flour and cook them for about 3 minutes on each side, until golden brown and cooked through without any pink color.
5. Transfer them to the paper towel-lined plate.
6. Repeat until all are cooked.
C. Serving:
1. Transfer the chicken to a platter.
2. Spoon or sprinkle some or all of the thick sauce over it,
(a) or serve the sauce on the side for dipping.
3. Serve over the cooked rice and any remaining sauce.
