STEP 1/8
Drain the washed tenderloin with a kitchen towel and cut it into bite-sized pieces.
STEP 2/8
Season 1 with salt, pepper, and garlic powder.
STEP 3/8
Make batter clothes with 1 cup of frying powder, 125ml of water, 1T of curry powder, and 1T of bean powder.
* In the broadcast recipe, chicken powder: water = 1.5:1 ratio is made, but there is no chicken powder, so Lee Chan-won uses the old whole chicken fried dough recipe
STEP 4/8
Mix the seasoned tenderloin in the batter.
STEP 5/8
Fry in cooking oil heated to about 180 degrees for 5-6 minutes. If you are going to eat it right away at home, you can fry it once, and if you want a crispy texture, fry it again before eating it.
STEP 6/8
Put all the ingredients for the sauce in the pot and boil it down slightly.
* The amount of the above recipe is reduced to 1/4 of the broadcast recipe, and the amount of chicken tenderloin 500g seasoned chicken is enough, and the remaining sauce will be used for rice cake skewers
STEP 7/8
Heat the pan over low heat and mix about 2 tablespoons of seasoning sauce based on 10 pieces of fried tenderloin.
STEP 8/8
Put it in a bowl and sprinkle peanut powder or sesame seeds on it to complete the plating.