Crispy Soy Meat Fried with Sweet & Savory Korean Chicken Sauce
A Unique Delicacy! Crispy Soy Meat Fried with Sweet & Savory Korean Chicken Sauce Recipe
Enjoy guilt-free with this special soy meat dish, perfect for those on a diet or following a vegetarian lifestyle. While typically prepared with bulgogi seasoning, this recipe offers a delightful twist by frying it to a crispy texture and coating it in a sauce reminiscent of Korean ‘Tongdak’ (fried chicken). It’s a satisfying dish that rivals any meat-based recipe! Experience the irresistible combination of a crunchy exterior and a tender interior.
Main Ingredients- Soy meat 100g
- 1 Onion
- Starch 100g
- 1 Egg
- Cooking oil (ample amount for deep frying)
Tongdak Sauce- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Sugar 2 Tbsp
- Corn syrup or Rice syrup 5 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Ketchup 4 Tbsp
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Sugar 2 Tbsp
- Corn syrup or Rice syrup 5 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Ketchup 4 Tbsp
Cooking Instructions
Step 1
Prepare the soy meat. Soak the soy meat in cold or lukewarm water for about 20 minutes until it becomes tender and rehydrated. This step is crucial for achieving a pleasant texture.
Step 2
Let’s make the delicious Tongdak sauce! In a small bowl, combine the soy sauce, gochugaru, sugar, corn syrup, gochujang, and ketchup. Whisk everything together until the sugar is dissolved. Let the sauce sit for a few minutes for the flavors to meld.
Step 3
Finely mince the onion. Sautéing the minced onion will add a wonderful depth of flavor to the sauce.
Step 4
Prepare the starch mixture. In a bowl, combine the starch with a little more water than starch (just enough to make a smooth paste). Stir well to ensure there are no lumps. Aim for a consistency that is not too watery.
Step 5
Allow the starch mixture to sit for a moment until the starch settles at the bottom. Carefully pour off the clear water from the top, leaving the thickened starch paste behind. To this starch paste, add the egg and a small amount of cooking oil. Mix thoroughly to create a smooth, cohesive batter for coating.
Step 6
Gently squeeze out excess water from the rehydrated soy meat. Dredge the soy meat pieces in the prepared starch batter, ensuring they are evenly coated. Heat a generous amount of cooking oil in a pot to 180°C (350°F). Carefully place the battered soy meat into the hot oil and deep-fry for about 5-7 minutes, or until golden brown and crispy. Flip them occasionally for even cooking. Once fried, transfer the soy meat to a wire rack or paper towels to drain excess oil.
Step 7
Now, let’s coat the fried soy meat in the sauce. Lightly oil a frying pan and sauté the minced onion over medium heat until it becomes translucent and fragrant. Pour in the prepared Tongdak sauce and bring it to a gentle simmer, cooking until it thickens slightly.
Step 8
Finally, add the crispy fried soy meat to the sauce in the pan. Stir and toss over low heat to coat each piece evenly with the delicious sauce. Serve immediately while warm for the best crispy and flavorful experience. Enjoy your homemade Soy Meat ‘Tongdak’!
