Lee Chan-won's Chili Chicken Jeon with Chojang Mayo
Ingredients: chicken thighs, salt, black pepper, milk, potato starch · 25 min cook time · 520kcal · $5.14
Ingredients
300g chicken thighs, 약간 salt, 약간 black pepper, 약간 milk, 6큰술 potato starch, 개 cheongyang red chili pepper, 약간 finely ground spicy red pepper powder, 약간 minced garlic, 약간 parmesan cheese powder
Instructions
1. Cut the chicken thighs into thumb-sized pieces.
2. Season the prepared chicken thighs with salt, black pepper, and milk, then let them marinate for 30 minutes.
3. Squeeze the milk-marinated chicken thighs firmly to remove excess liquid, place them in a bowl, and add the potato starch.
4. Add the cheongyang chili pepper, finely ground spicy red pepper powder, minced garlic, and parmesan cheese powder, then pour in a splash of water and mix well to form the batter.
5. Heat a generous amount of oil in a skillet, spread the batter evenly into a thin layer, and pan-fry it.
6. Once the bottom is golden brown, flip it over, cook the other side until done, and transfer to a serving plate.
7. Mix mayonnaise and chojang in a 3:1 ratio and stir in finely chopped cheongyang chili pepper to make the chojang mayo dipping sauce, then serve alongside the chili chicken jeon.
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