Crispy Chicken Bites with Fragrant Perilla Leaves
Perilla Chicken: Aromatic Perilla Leaves meet Crispy Chicken Breast Bites.
I once ordered Perilla Chicken and found it incredibly delicious, so I decided to recreate it at home using chicken breast.
Ingredients- 3 pieces chicken breast
- 10 perilla leaves
- 1 Tbsp salt
- Pinch of black pepper
- 3 Tbsp Cheongju (rice wine)
- 1 tsp curry powder
- 1 tsp paprika powder
- 1 cup frying powder (approx. 120g)
Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide
- 1 Tbsp mirin (cooking wine)
- 1 Tbsp sugar
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide
- 1 Tbsp mirin (cooking wine)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Cut the chicken breast into small, bite-sized pieces. Mince them roughly, so there’s still some texture, rather than making a fine paste. This will enhance the taste when fried.
Step 2
Add 3 Tbsp of Cheongju (rice wine) to the minced chicken breast. This helps to tenderize the chicken and remove any gamey odors. Mix well and let it marinate for about 5 minutes.
Step 3
While the chicken is marinating, season it with a pinch of black pepper and 1 Tbsp of salt. For added flavor and color, mix in 1 tsp of curry powder and 1 tsp of paprika powder. (Tip: If you don’t have curry powder or paprika powder, you can omit them, but they add a wonderful dimension to the dish!)
Step 4
Wash the perilla leaves thoroughly and pat them dry. Fold each leaf in half lengthwise and then thinly slice them into fine shreds. This will help them integrate well with the chicken and batter.
Step 5
In a large bowl, place 1 cup of frying powder. Gradually add water while stirring with chopsticks, until you achieve a thick batter consistency. It should be thick enough to coat the chicken and perilla leaves well. (Tip: It’s important to add water little by little to avoid making the batter too thin.)
Step 6
Add the shredded perilla leaves and the seasoned chicken breast to the batter. Mix everything together gently, ensuring that the chicken and perilla are evenly coated without clumping.
Step 7
Heat a generous amount of oil in a pan over medium heat. Once the oil is hot, carefully drop spoonfuls of the chicken and perilla mixture into the oil to fry. Fry for the first time until lightly golden. Remove from the oil, let it rest for a moment, then return them to the hot oil for a second fry until golden brown and crispy. (Tip: Double-frying is key to achieving a perfectly crispy texture!)
Step 8
To make the dipping sauce, combine 1 Tbsp gochujang, 1 Tbsp oligosaccharide, 1 Tbsp mirin, and 1 Tbsp sugar in a small saucepan. Heat over low heat, stirring constantly, until well combined and slightly thickened. (Tip: You can also enjoy these crispy bites with your favorite store-bought chili sauce or any other preferred dipping sauce!)
