Ingredients
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Marinade
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30 g White onions, grated
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30 ml Water
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1/4 tsp McCormick Iodized Salt
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1/8 tsp McCormick Black Pepper Ground
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10 g Garlic, chopped
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1 tbsp Lee Kum Kee Sesame Oil
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Batter
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180 g Cornstarch
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120 g Self Rising Flour
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12 g White sugar
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1/2 tsp McCormick Iodized Salt
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1/4 tsp McCormick Black Pepper Ground
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1 1/2 Water, cold
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1 cup All-Purpose Flour
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1 1/2 tsp Baking Powder
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1/8 tsp McCormick Iodized Salt
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Sauce
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30 g Lee Kum Kee Chili Bean Sauce
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10 g Gojuchang
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30 g McCormick Sriracha Sauce
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70 g Lee Kum Kee Hoisin Sauce
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Toppings
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Nori Wrapper, cut in strips as needed
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1 tbsp Cashew, roasted and chopped
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1/4 tsp Black Sesame Seeds
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2 tbsp Honey, for drizzle
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1/4 tsp White Sesame Seed
Directions
Steps
1
Done
|
Marinate the chicken in marinade mixture overnight or not less than 2 hours. |
2
Done
|
In a medium sauce pan, mix all ingredients for the sauce and simmer. Set aside. |
3
Done
|
Prepare the self rising flour and mix the batter mixture in a bowl and dip the chicken and fry. |
4
Done
|
Glaze the cooked chicken in the sauce. |
5
Done
|
Garnish and serve. |
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