Tofu Korean Fried Chicken
265kcal
Ingredients
- 2 tbsp potato starch
- 1 firm tofu
- 1.5 L cooking oil (for frying)
Yangneyom Chicken Sauce
- 1 tbsp sugar
- 1/3 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 2 tbsp oligodang (corn syrup or rice syrup)
- 4 tbsp water
- 1 pinch sesame seeds (for garnish)
Equipment
- 1 Microwave To heat the tofu and remove moisture.
- 1 Kitchen towel
- 1 Cutting board & knife
- 1 Bowl
- 1 Frying pan or 1 deep fryer
- 1 Spatula
- 1 Plate
- 1 table spoon
- 1 tea spoon
Method
Prepare tofu
- Microwave the tofu for 2 minutes to remove moisture.
- Pat the tofu dry with a kitchen towel.
- Cut the tofu into 2-3 cm thick pieces.
- (Optional) Shape the tofu into drumstick-like pieces.
Fry tofu
- Coat the tofu with potato starch.
- Heat the oil to 170°C and fry the tofu.
- Once crispy and golden, take out the tofu and let it cool.
- (Optional) Fry it again for 1 minute after 5 minutes for extra crispiness.
Korean Yangnyeom Chicken Sauce
- Mix together1 Tbsp sugar
- 1/3 Tbsp gochujang
- 3 Tbsp ketchup
- 1 Tbsp soy sauce
- 2 Tbsp oligodang (corn syrup)
- 1/2 tsp minced garlic
- 4 Tbsp water
- Pour the sauce into a pan and bring it to a boil.
- Once it starts boiling, add the fried tofu and stir-fry until the sauce coats the tofu.
Plating
- Transfer to a plate and sprinkle with sesame seeds.
Jal meokgetseumnida.
- 잘 먹겠습니다.
- Nyam nyam 냠냠
