deboned and cut into bite size pieces
Mochiko Rice Flour
fresh grated ginger root
or 1 clove crushed garlic
GoJuJang or Sriricha hot sauce
or your favorite hot sauce
Chopped fresh chives
Sriracha hot sauce
of sriracha hot sauce or GoJuJang hot sauce
In a bowl, add rice flour, corn starch, sugar and salt. Set aside.
Whisk the eggs in a bowl. Add water, keep whisking. Add soy sauce, rice wine, grated ginger and garlic-shallot puree, and Korean gochujang. Mix well.
Slowly pour wet mixture into the dry ingredients. Mix well.
Add chicken pieces into batter and coat well. Cover and refrigerate 4 hours or overnight.
Make up the firecracker sauce. Mix the mayonnaise with the Sriracha sauce, to your taste.
Drop battered chicken into a deep fryer or a pan filled with hot canola oil and fry until golden brown.
Serve with macaroni salad, rice and drizzle with a topping of the firecracker sauce, sesame seeds and chives if desired.
Recipe by Jason Hill,