Cut the chicken breast into bite-sized pieces, prepare the shrimp, and mix them with the seasoning. If you use cocktails, shrimp, etc., you can use it right away without trimming.

Add cold water (or ice water) to the frying powder to make a batter, then add the seasoned ingredients and mix.

When you put in wooden chopsticks, you can roughly know the temperature by adding 160 degrees, adding 170 degrees of bubbles, and then adding 180 degrees of bubbles right away.

Fry in oil preheated to 180 degrees and drain the fat on kitchen towels. When fried in low-temperature oil, it eats a lot of oil, making it less crispy and greasy.

Let stand for 10 to 20 minutes and fry again. The first thing you fry is to cook the ingredients, and the second thing you fry is to blow away the moisture. If you blow away the water, it becomes more crispy, so it's more crispy to fry it twice than to fry it once.But if you fry it right away, it's fried before the moisture inside comes out, so it's more crispy if you fry it after a while.

Prepare the fried food by removing the fat, pour cooking oil on another pan, and stir-fry it with minced garlic and chopped onions over low heat.

Add red pepper powder and stir-fry it.

Add red pepper paste, water, cooking wine, sugar, starch syrup, and soy sauce and boil.

When it is slightly thick, add fried chicken and shrimp and mix well.