Korean
Korean - Meat and Poultry
Padak
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 700g chicken wings or boneless chicken, cut into pieces
- • 1/2 cup potato starch
- • 1/2 tsp salt and 1/4 tsp pepper
- • 5 spring onions, thinly sliced
- • 4 tbsp soy sauce
- • 2 tbsp rice vinegar
- • 1 tbsp sugar
- • 1 tbsp whole-grain mustard
- • 1 tbsp sesame oil
Preparation Steps
1
Phase 1
Season the chicken with salt and pepper and dredge in potato starch.
2
Phase 2
Deep-fry at 170C for 5 minutes, rest, then fry again at 190C for 3 minutes until crackling crisp.
3
Phase 3
Whisk soy sauce, vinegar, sugar, mustard, sesame oil, 1 tsp minced garlic, and a pinch of pepper until the sugar dissolves.
4
Phase 4
Toss the sliced spring onions with half the dressing in a wide bowl.
5
Phase 5
Pile the hot fried chicken on the spring onions, drizzle with more dressing, and serve immediately.