Main ingredients 🥩
chicken neck meattempura flourpotato starchcheongyang chili pepperred chili peppermayonnaisecondensed milklemon juicewasabiparsley
Ttukdak Hyung's Wasabi Mayo Chicken Neck Meat Tempura
A special fried dish of chicken neck meat, double-fried in a batter with minced chili peppers for spiciness, served with a pungent wasabi mayo sauce.
🙋 Recommended for
- ⭐ Those who want to try an unusual chicken tempura that is both crispy and chewy
- ⭐ Those who prefer the sweet yet sinus-clearing combination of wasabi mayo sauce
Ingredients needed 🛒2 servings
- chicken neck meat (appropriate amount)
- tempura flour (a little)
- potato starch (a little)
- minced cheongyang chili pepper (a little)
- minced red chili pepper (a little)
- mayonnaise (a little)
- condensed milk (a little)
- lemon juice (a little)
- wasabi (a little)
- parsley powder (a little)
Recipe 🍳
- In a bowl, mix tempura flour, water, potato starch, and minced cheongyang and red chili peppers evenly to make a spicy batter.
- Add the prepared chicken neck meat to the batter and toss well to coat evenly.
- Heat plenty of oil in a pan, then add the battered chicken neck meat and fry until golden brown for the first fry.
- Remove the fried chicken, then raise the oil temperature and quickly fry again to maximize crispiness.
- In another bowl, mix mayonnaise, condensed milk, lemon juice, wasabi, and parsley in a golden ratio to make a pungent wasabi mayo sauce.
- Place the crispy chicken neck meat tempura on a plate and serve with plenty of the prepared sauce.
- Mix tempura flour, starch, and minced peppers with water to prepare a spicy batter.
- Coat the chicken neck meat in the batter, fry until golden, then raise the oil temperature and fry again for extra crispiness.
- Make a sauce by mixing mayonnaise, condensed milk, wasabi, and lemon juice, and serve with the tempura.
Cooking tips 💡
- Adding minced cheongyang and red chili peppers to the batter balances the richness of the fried food with spiciness and adds vibrant color.
- After the first fry, let the moisture evaporate, then raise the oil temperature and briefly fry a second time for a much crispier exterior.
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