STEP 1/8
Cut chicken breast into bite-size pieces and season.
STEP 2/8
Cover with frying powder and let it absorb in the refrigerator for about an hour. If you want to do it quickly, you can mix water or eggs to make a dough.
STEP 3/8
Cover with plenty of cooking oil, preheat to 170 degrees, and fry first. First, fry the ingredients only until they are cooked, spread out with kitchen towels, and let stand for 10 minutes before frying again.
STEP 4/8
When the chicken is done frying, pour some cooking oil on another pan, then stir-fry the red pepper powder and minced garlic well before heating. Don't do it on high heat, but on low to medium heat.
STEP 5/8
When the pan is heated, add chopped onions and stir-fry.
STEP 6/8
When the onions are clear, add the remaining sauce ingredients (ketchup, cheongju, starch syrup, and chili oil) and bring to a boil.
STEP 7/8
When the sauce boils, add the fried chicken and boil it down, mixing well.
STEP 8/8
Place cheese in heat-resistant container. Place chili chicken on top and bake in a preheated oven at 180 degrees for 15 minutes or so until cheese melts.