Korean
Korean - Meat and Poultry
Tangsuyuk
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g pork tenderloin or beef, cut into strips
- • 3/4 cup potato starch
- • 1 egg, beaten
- • 1/2 tsp salt and 1/4 tsp pepper
- • 1 carrot, 1/2 onion, and 1/2 pepper, sliced
- • 4 tbsp sugar
- • 4 tbsp vinegar
- • 2 tbsp soy sauce
Preparation Steps
1
Phase 1
Simmer carrot, onion, and pepper in 1.5 cups water for 3 minutes; add sugar, vinegar, and soy sauce, then thicken with 2 tbsp starch slurry.
2
Phase 2
Season the meat with salt and pepper, dip in egg, then dredge generously in potato starch.
3
Phase 3
Deep-fry at 170C for 4 minutes until pale gold; drain.
4
Phase 4
Fry again at 190C for 2 minutes until the shell is blistered and crisp.
5
Phase 5
Stand the crisp pieces up on a plate and serve with the sweet-sour sauce poured over or alongside.