Spicy and Savory Tuum-ba Chicken
Spicy and Savory Tuum-ba Chicken
Rich and Flavorful Tuum-ba Chicken Recipe to Enjoy at Home
Crispy fried chicken, made with tender boneless chicken thighs, is generously coated with a rich Tuum-ba sauce. This sauce is infused with the subtle heat of chili flakes (peperoncino) and the sweet-spicy kick of Sriracha, creating a flavor explosion that rivals your favorite chicken restaurant! Make this restaurant-quality Tuum-ba chicken conveniently at home.
Chicken Ingredients- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup milk (for soaking chicken)
- 1 Tbsp salt
- Pinch of black pepper
- Small amount of rice cakes (tteok) for frying
- 2 cups chicken coating mix/flour
- 1.5 cups water (for batter)
Spicy Tuum-ba Sauce- 1 cup cream spaghetti sauce
- 2 slices cheddar cheese (or processed cheese slices)
- 1 Tbsp minced garlic
- 0.5 Tbsp hot sauce (or Sriracha)
- 10 dried chili flakes (peperoncino), chopped or whole, adjust to spice preference
- 1 Tbsp Sriracha sauce
- 1 cup cream spaghetti sauce
- 2 slices cheddar cheese (or processed cheese slices)
- 1 Tbsp minced garlic
- 0.5 Tbsp hot sauce (or Sriracha)
- 10 dried chili flakes (peperoncino), chopped or whole, adjust to spice preference
- 1 Tbsp Sriracha sauce
Cooking Instructions
Step 1
First, wash the boneless chicken thighs and remove any excess fat or skin. Cut the meat into bite-sized pieces. This preparation makes the chicken easier to eat and helps the sauce penetrate better.
Step 2
Place the prepared chicken pieces in a bowl and pour 1 cup of milk over them. Let the chicken soak in the milk for about 10 minutes. This step helps to tenderize the meat and remove any gamey odors. After soaking, pat the chicken dry with paper towels and season lightly with salt and pepper.
Step 3
In a separate bowl, combine the chicken coating mix (or flour) with 1.5 cups of water. Whisk until smooth and free of lumps to create a batter. The batter should be thick enough to coat the chicken well without being too watery. Dip the seasoned chicken pieces into the batter, ensuring each piece is evenly coated.
Step 4
Heat a generous amount of oil in a frying pan or pot to 170°C (338°F). Once the oil is hot, carefully add the rice cakes (tteok) and fry until golden brown and slightly puffed. Fried rice cakes add a delightful chewy texture to the dish.
Step 5
Increase the oil temperature to 180°C (356°F). Carefully place the battered chicken pieces into the hot oil, one by one, ensuring not to overcrowd the pan. Fry the chicken until golden brown. Remove the chicken from the oil, let it drain for a moment, and then fry it again for another 30 seconds to 1 minute. This double-frying technique ensures an extra crispy coating.
Step 6
In another pot, combine all the ingredients for the Tuum-ba sauce: cream spaghetti sauce, cheddar cheese slices, minced garlic, hot sauce, dried chili flakes, and Sriracha sauce. Cook over low heat, stirring constantly until the cheese has melted and the sauce is smooth and slightly thickened. Adjust the amount of chili flakes to control the spice level.
Step 7
Add the crispy fried chicken and the fried rice cakes to the Tuum-ba sauce. Gently toss everything together until the chicken and rice cakes are well coated with the sauce. Serve immediately while hot and enjoy your delicious Spicy and Savory Tuum-ba Chicken!
