Modu Recipes

Ttukdak Hyung's Ttukpeurim Seasoned Chicken

A seasoned chicken that maximizes umami with doubanjiang and barbecue sauce, finished with a creamy white sauce drizzled in a zigzag pattern, in the style of supreme chicken.

🙋 Recommended for

  • ⭐ Those who want to enjoy Cheogajip-style supreme seasoned chicken at home at a great value
  • ⭐ Those who want to make the perfect weekend evening beer snack from scratch
  • ⭐ Those who prefer a creamy, mild flavor over regular seasoned chicken

Ingredients needed 🛒3 servings

  • 1 whole chicken, cleaned
  • 1/2 tbsp seasoned salt
  • A pinch of pepper
  • 3 cups chicken frying powder
  • 1 cup potato starch
  • 3 cups water
  • Generous amount of cooking oil
  • 5 tbsp corn syrup
  • 2 tbsp sugar
  • 3 tbsp ketchup
  • 1 tbsp gochujang
  • 1 tbsp red pepper powder
  • 1 tbsp soy sauce
  • 2 tbsp barbecue sauce
  • 2 tbsp minced garlic
  • 1 tbsp doubanjiang
  • 4 tbsp mayonnaise
  • 2 tbsp milk
  • 1/2 tbsp vinegar
  • A pinch of parsley flakes

Recipe 🍳

  1. Season the cleaned chicken evenly with seasoned salt and pepper, then marinate for at least 30 minutes to salt it through. [00:00:00]
  2. In a bowl, combine 3 cups of chicken frying powder, 1 cup of potato starch, and 3 cups of water. Mix well until smooth, making sure no lumps form. [00:00:08]
  3. Heat a generous amount of cooking oil in a pan. Once a drop of batter rises immediately to the surface, dip the marinated chicken in the batter and add it to the oil. [00:00:14]
  4. Fry the chicken without overlapping, until golden and crispy all over. Remove and drain on a wire rack. [00:00:22]
  5. In a pan, combine a small amount of water, corn syrup, sugar, ketchup, gochujang, red pepper powder, soy sauce, barbecue sauce, minced garlic, and doubanjiang. Mix well. [00:00:31]
  6. Simmer the sauce over low heat, stirring occasionally, until it thickens and becomes sticky. [00:00:31]
  7. In a separate small bowl, mix mayonnaise, milk, vinegar, and sugar together to make the white sauce. [00:00:41]
  8. Place the crispy fried chicken in the red sauce and toss to coat evenly. Transfer to a plate, drizzle the white sauce in a zigzag pattern, and garnish with parsley. [00:00:51]
  1. Marinate the chicken with salt and pepper, then coat it in a batter made of starch and frying powder, and fry until crispy.
  2. Simmer doubanjiang, barbecue sauce, ketchup, and other ingredients to make a sweet, spicy, and savory sauce.
  3. Toss the fried chicken in the sauce, then drizzle generously with white sauce made from mayonnaise and milk.

Cooking tips 💡

  • The best time to add the chicken is when a drop of batter does not sink but immediately floats to the surface of the oil.
  • The doubanjiang and barbecue sauce in the sauce are key to achieving the deep umami flavor characteristic of delivery chicken.
  • For a thin and pretty drizzle, put the white sauce in a plastic bag, snip off a tiny corner, and squeeze it out.

Shop ingredients on Coupang(Ad)

ChickenChicken frying powderPotato starchGochujangDoubanjiangBarbecue sauceMayonnaise
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