The Spicy Korean Fried Chicken was too spicy for my kids to handle, therefore I've done another version which is coated with sweet sauce! This is equally finger-licking good and irresistible too ^0^ Too much deep fried food in a row, so I served the fried chicken along with pumpkin mixed grain rice ball and simple cucumber salad at the side :D
봉 bong – drumlettes coated in cornflour
Skinless drumlettes after twice fried in oil
Straining the sweet sauce
- 1 kg chicken drumlettes, skin removed
- 2 tbsp mirin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp grated ginger
- 1/2 cup corn flour
- 5 tbsp apple lemon soy sauce
- 1 tbsp oyster sauce
- 4 tbsp sugar
- 1/3 cup coarsely grated daikon radish
- 1/2 small onion, chopped
- 4 cloves garlic, chopped
- 2.5 tsp cornflour
- 1/2 cup water
- In a large bowl, toss chicken pieces with miring, salt, pepper and ginger. Chill for 30 mins.
- Combine all the sauce ingredients in a small pot. Bring to boil. Reduce heat to low and simmer for 20mins.
- Strain the mixture. Reheat slightly when ready to use.
- Heat some oil in a small pot. Toss the chicken pieces in a plastic bag with cornflour to coat evenly. Shake off excess flour from the chicken. Drop chicken pieces (in batches) in the hot oil and fry for 3-4 mins until slightly golden.
- When last batches are fried, drop 1st batch in the hot oil again for second frying, about 3 mins until nicely golden brown. Repeat with the remaining batches.
- Brush warm sauce over hot chicken and serve immediately.