Cut the chicken into bite sizes and rub salt and pepper. Rest for about 10
minutes. Coat the chicken with plain flour and deep-fry until crispy.
Make the chilli sauce. Combine the ☆ sauce ingredients (shown left in the photo). Chop all the ● vegetables (right in the photo).
Heat the sesame oil in a frying pan. Add the ● vegetables and fry over a high heat until the aroma is released. Add the doubang jang paste and fry.
Simmer a little while and add the combined ☆ ingredients. Simmer over a medium heat for 2~3 minutes. This is a rough estimate of cooking time. If you double the quantity adjust the cooking time too.
Add the dissolved katakuriko at the end to thicken and finish the sauce.
Cool down and transfer to a air-tight container. The sauce will last 2~3 days (this is my estimate). It thickens when cooled down but when you reheat it in the microwave it will become runny again.
Add the fried chicken to the chilli sauce and stir.
Transfer to a serving dish and garnish with the julienned Japanese white leek (not included in the ingredients). Serve.
Story Behind this Recipe
This is our family's usual chiili sauce. I paired the chicken with this sauce because chicken is much cheaper that prawns which is the usual combination.
As for the quantity of the potato starch flour dissolved with water it really depends on how much the sauce reduces or how thick you like the sauce. I made it to taste for this recipe. The ratio of the potato starch flour and water is roughly 1 teaspoon each. It is nice to coat the chicken with the sauce or just to drizzle it over.