Ttukdak Hyung's Chilge-twigim

Name: Ttukdak Hyung's Chilge-twigim
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Purged chilge; Frying powder; Water; Cooking oil for frying; Mayonnaise; Sriracha sauce; Oligosaccharide

A combination of Chilge-twigim, boasting extreme crispiness from being fried twice, and a spicy and savory sriracha mayo sauce.

Recommended for

Those who want a crispy, high-end Japanese-style snack that pairs perfectly with beer.
Those who want to create a home party menu with unique fried dishes.
Those who enjoy the combination of spicy and savory sriracha mayo sauce.

20 min Difficulty Normal drinking snack

Main ingredients

ChilgeFrying powderMayonnaiseSriracha sauce

Ingredients needed 2 servings

Purged chilge
Frying powder
Water
Cooking oil for frying
Mayonnaise
Sriracha sauce

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Chilge Frying powder Mayonnaise Sriracha sauce

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Oligosaccharide

Recipe

Lightly coat the surface of the thoroughly washed chilge with frying powder.
Mix frying powder and water in a 1:1 ratio to create a thin batter.
Add the floured chilge to the batter and mix so that they are coated with a very thin layer of batter.
Heat the frying oil until hot, then add the battered chilge and fry until crispy.
Midway through, neatly strain out any crumbs that have settled in the oil.
Add the chilge back into the strained frying oil and fry them once more, completing the dish with a total of two crispy fries.
In a bowl, mix mayonnaise, sriracha sauce, and oligosaccharide to create a special sauce, and serve it with the fried chilge.

Coat the chilge with powder, then dip them in a thin batter made by mixing frying powder and water in a 1:1 ratio.
Add the chilge to hot oil and deep-fry them twice until crispy, straining out crumbs in between.
Make a sauce by mixing mayonnaise, sriracha sauce, and oligosaccharide, and serve it alongside.

Cooking tips

Since chilge shells are naturally hard, the batter must be applied very thinly and loosely to ensure a crispy, not tough, texture.
If you don't strain out crumbs when frying twice, burnt bits can stick to the fried chilge, making them look messy.

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Ttukdak Hyung's Chilge-twigim

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Ingredients needed 🛒2 servings