Korean Fried Chicken Wrap

Feel free to add stir-fried Kimchi if you want to add some extra tanginess.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice 350g chicken inner fillet into bite-sized pieces. In a bowl, marinate the chicken with a pinch of salt, 1 tsp crushed or chopped ginger, 1 tsp crushed garlic, 3 tbsp milk, and a dash of black pepper, and let rest for 20 minutes in the fridge.

Step 2

Meanwhile, prepare the sauce and the batter. For the sauce, mix 3 tbsp chili oil, 1/2 tbsp ketchup, 1/2 tbsp hoisin sauce, 1 1/2 soy sauce, 1 tbsp crushed garlic, 1 tbsp Korean chili powder, and 2 tbsp sugar or honey.

Step 3

In a bowl, mix 40g Korean frying mix powder, 60g rice flour, a pinch of salt, and 100ml of water. It should be a thick batter, and you can add a little more water until it has the right texture. If the Korean frying mix is unavailable, use 20g flour, 20g corn starch, and a pinch of salt instead. I also added 1 tbsp Korean curry into the batter for the flavor, but this is optional.

Step 4

Toss the chicken into the batter and mix well. Heat vegetable oil and deep fry the chicken twice. In the first session, deep-fry until golden. After the first session let the chicken sit for 2–3 minutes before the second round. Fry until brownish and crispy.

Step 5

Bring the sauce to a boil while stirring only for a few seconds. Add the fried chicken to the sauce and mix well. Garnish with chopped hazelnut or peanut and enjoy 😘