- a frozen chicken breast
- Mongolian chili oil
- korean pancake flour (normal flour would do fine though)
- red pepper flakes
- olive oil
- BBQ sauce
- stuff in the back of the fridge that I don’t want to deal with
My roommate and I enjoyed this one actually, so I plan on doing it again with a different sauce perhaps, but what we used worked.
INSTRUCTIONS: Let the chicken thaw. Set aside a bowl and add half a cup flour and a table-spoon of red pepper flakes and mix. Then coat all the chicken in this and set aside the chicken. The bowl should still have a lot of flour in it, so add about half a cup water and mix. This will be your batter. Get a small sauce pan and coat the bottom with olive oil. When the oil is hot you can add the garlic. About a minute later start dipping the chicken into the batter and then dropping the batter coated chicken into the pan. I don’t like a lot of batter, I don’t think a thicker coat of this particular batter adds much (except more carbs). I like KFC batter, but this is completely different and more is not necessarily better. So allow this to fry for about 7 minutes and then flip everything. Let if fry for another 7 minutes. From here you can check if it’s cooked through (If cooked through, then stop cooking. Else cook more).
SAUCE: 2 tablespoons BBQ sauce (get a good one), and drops of Mongolian chili oil to preferred spice.
I also made some Korean Kim-chi pancakes with the remaining batter and made a small side salad. If you have the pancake mix then the instructions are on the package.