Ingredients:

For the Chicken Marinade:

• 350g chicken tenderloin, cut into bite-sized pieces
• 3 pinches of salt
• 0.5 tsp ginger powder
• 1 tsp minced garlic
• 3 tbsp cooking wine (or milk)
• 0.5 tsp black pepper

For the Sauce:

• 2 tbsp sugar
• 1 tbsp fine red pepper powder
• 1 tsp minced garlic
• 1.5 tbsp soy sauce
• 0.5 tbsp oyster sauce
• 0.5 tbsp ketchup
• 3 tbsp chili pepper oil
• 3.5 tbsp starch syrup (or honey)

For the Batter:

• 40g frying flour
• 60g rice flour
• 1 pinch of salt
• 100ml water

Additional Ingredients:

• 1 spicy pepper (optional, for extra heat)
• 2 tbsp chopped peanuts
• Cooking oil for frying

Step-by-Step Instructions:

Step 1: Marinate the Chicken

1. In a bowl, combine 350g chicken tenderloin pieces with 3 pinches of salt, 0.5 tsp ginger powder, 1 tsp minced garlic, 3 tbsp cooking wine (or milk), and 0.5 tsp black pepper. Mix everything well to ensure the chicken is evenly coated.
2. Let the chicken marinate in the refrigerator for 30 minutes. This will help tenderize the chicken and infuse it with flavor.

Step 2: Prepare the Sauce

3. While the chicken is marinating, prepare the sauce by mixing 2 tbsp sugar, 1 tbsp fine red pepper powder, 1 tsp minced garlic, 1.5 tbsp soy sauce, 0.5 tbsp oyster sauce, 0.5 tbsp ketchup, 3 tbsp chili pepper oil, and 3.5 tbsp starch syrup (or honey) in a bowl. Stir until all ingredients are well combined. Set the sauce aside.

Step 3: Make the Batter

4. In another bowl, prepare the batter by combining 40g frying flour, 60g rice flour, 1 pinch of salt, and 100ml water. Stir until the batter is smooth and has no lumps.

Step 4: Fry the Chicken

5. After the chicken has marinated for 30 minutes, coat each piece in the prepared batter.
6. Heat cooking oil in a pan over medium heat. Make sure the oil is hot enough (about 180°C/350°F) for frying. You can test by dropping a bit of batter into the oil—if it sizzles, it’s ready.
7. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Fry each piece for 2-3 minutes per side, or until they are golden brown and crispy. Remove the fried chicken and drain on paper towels to remove excess oil.
8. For extra crispiness, fry the chicken a second time for another 2-3 minutes until they are a deeper golden brown.

Step 5: Coat the Chicken in Sauce

9. In a separate pan, pour the prepared sauce and bring it to a boil over medium heat.
10. Once the sauce starts to bubble, reduce the heat and let it simmer for 30 seconds, stirring constantly to avoid burning.
11. Add the twice-fried chicken to the pan and toss until each piece is evenly coated in the sauce.

Step 6: Add Garnishes and Serve

12. Optionally, add 1 sliced spicy pepper and 2 tbsp chopped peanuts for an added kick and texture.
13. Serve the sweet and spicy crispy chicken hot, garnished with a drizzle of extra sesame oil if desired.

Cooking Tips:

• Double Fry for Maximum Crispiness: To achieve that extra crunch, fry the chicken twice. The first fry cooks the chicken, and the second fry crisps up the exterior.
• Customizing Heat: If you enjoy spicier flavors, feel free to add more red pepper powder or throw in additional spicy peppers. You can adjust the heat to your personal taste.
• Substitute for Starch Syrup: If you don’t have starch syrup, you can use honey or maple syrup as a substitute. They will add sweetness and help the sauce thicken.
• Chili Pepper Oil: For a less spicy version, reduce the amount of chili pepper oil or use a mild variety. Alternatively, you can replace it with regular vegetable oil if you’re sensitive to spice.

Nutritional Facts (Per Serving):

• Calories: 350 kcal
• Carbohydrates: 28g
• Protein: 22g
• Fat: 16g
• Sodium: 900mg
• Fiber: 2g

FAQs:

1. Can I use a different type of meat for this recipe?
   • Yes! You can substitute chicken tenderloins with chicken thighs, chicken wings, or even pork. Adjust the frying time accordingly based on the cut of meat.
2. Can I bake instead of frying?
   • While frying provides the crispiest texture, you can bake the chicken at 200°C/400°F for 20-25 minutes. Make sure to turn the pieces halfway through to ensure even crispiness. However, the result may not be as crispy as frying.
3. Is there a gluten-free option?
   • You can replace regular frying flour with gluten-free flour or cornstarch to make the recipe gluten-free.
4. How long can I store leftovers?
   • Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
5. What can I serve this dish with?
   • This chicken dish pairs well with steamed rice, noodles, or a light side salad. You can also serve it alongside kimchi or pickled vegetables to cut through the richness.

Conclusion:

This Crispy Sweet and Spicy Chicken is an irresistible blend of savory, sweet, and spicy flavors, with an extra-crispy texture that will leave you coming back for more. Whether you’re preparing it for a weeknight dinner or a special gathering, this dish is sure to impress. By double frying the chicken and coating it in a flavorful sauce, you’ll achieve a restaurant-quality meal that’s easy to make at home. With simple ingredients and quick prep, it’s a go-to recipe for anyone who loves bold, satisfying flavors!