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Dak Bomb Recipe

Name: Bomb Tempura & Korean BBQ Bowls Dak Bomb Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken thighs; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 1 unit egg; 0.5 cup cold water; 0.5 cup all-purpose flour; 0.5 cup cornstarch; 0.5 tsp baking powder; 1 cup vegetable oil (for frying); 3 tbs soy sauce; 2 tbs rice vinegar; 2 tbs honey; 1 tbs brown sugar; 1 tsp gochujang (Korean red pepper paste); 1 tsp sesame oil; 1 tsp minced garlic; 0.5 tsp grated ginger; 1 tsp cornstarch; 1 tbs cold water (for slurry); 1 cup japchae (cooked glass noodles with vegetables); 6 unit fresh lettuce leaves (for wrap); 0.5 cup cucumber (thinly sliced); 1 cup steamed broccoli florets; 1 unit large egg (hard-boiled); 2 unit mandoo (frozen or pre-cooked dumplings); 1 tsp sesame seeds; 1 tbsp green onion (thinly sliced); 1 tsp cooking oil spray or 1 tsp oil (to reheat mandoo)

Inspired by Bomb Tempura & Korean BBQ Bowl

Time50m

Serves2

Delicious chicken cooked with Bomb Tempura's special sweet and tangy sauce. Served with japchae, fresh lettuce, cucumbers, steamed broccoli, boiled egg, two mandoo dumplings.

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Ingredients

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Chicken & Batter

1 lb boneless skinless chicken thighs

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1 unit Egg

1/2 cup cold water

1/2 cup 00 bread flour

1/2 cup Cornstarch

1/2 tsp Baking powder

1 cup vegetable oil (for frying)

Bomb Tempura Sweet-Tangy Sauce

3 tbs Aged soy sauce

2 tbs Rice vinegar

2 tbs Honey

1 tbs Brown sugar

1 tsp gochujang (Korean red pepper paste)

1 tsp Toasted sesame oil

1 tsp minced garlic

1/2 tsp grated ginger

1 tsp Cornstarch

1 tbs cold water (for slurry)

Sides & Garnish

1 cup japchae (cooked glass noodles with vegetables)

6 unit fresh lettuce leaves (for wrap)

1/2 cup cucumber (thinly sliced)

1 cup steamed broccoli florets

1 unit large egg (hard-boiled)

2 unit mandoo (frozen or pre-cooked dumplings)

1 tsp Sesame seeds

1 tbsp green onion (thinly sliced)

1 tsp cooking oil spray or 1 tsp oil (to reheat mandoo)

Method

Chicken & Frying

Prep chicken

Trim excess fat from chicken thighs and cut into 1.5-inch bite-sized pieces. Pat dry with paper towels. Season chicken with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to coat evenly and set aside for 10 minutes.

Make tempura-style batter

In a medium bowl, whisk 1 egg with 1/2 cup cold water until combined. Add 1/2 cup all-purpose flour, 1/2 cup cornstarch, and 1/2 tsp baking powder; stir briefly with a few lumps remaining (do not overmix). Chill batter for 10 minutes for best crispness.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet to a depth of ~1/2 inch (or use a deep pot to 1.5–2 inches). Heat oil over medium-high until it reaches 350°F (175°C) or a piece of batter sizzles and browns in about 30–45 seconds.

Fry chicken

Working in a single layer and not overcrowding the pan, dip chicken pieces into the batter, allowing excess to drip off, then carefully add to hot oil. Fry for 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining chicken. Keep warm.

Bomb Tempura Sweet-Tangy Sauce

Combine sauce ingredients

In a small bowl, whisk together 3 tbs soy sauce, 2 tbs rice vinegar, 2 tbs honey, 1 tbs brown sugar, 1 tsp gochujang, 1 tsp sesame oil, 1 tsp minced garlic, and 1/2 tsp grated ginger until smooth.

Thicken sauce

In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Heat a small saucepan over medium heat, add the sauce mixture and bring to a gentle simmer. Whisk in the cornstarch slurry, simmer 30–60 seconds until glossy and slightly thickened. Taste and adjust: add a little more honey for sweetness or vinegar for tang.

Toss chicken in sauce

Place the fried chicken in a large bowl, pour the hot sauce over it, and gently toss to coat each piece evenly. Alternatively, return chicken to a hot skillet, pour sauce in, and toss briefly until evenly glazed. Sprinkle 1 tsp sesame seeds and 1 tbsp sliced green onion over the glazed chicken.

Sides & Assembly

Reheat/prepare sides

If japchae is not warm, heat 1 cup japchae in a microwave-safe dish for 45–60 seconds or warm briefly in a skillet until heated through. Steam broccoli until bright green and tender-crisp, about 3–4 minutes. If using frozen/pre-cooked mandoo, heat in a skillet with 1 tsp oil over medium heat 2–3 minutes per side until browned and heated through, or follow package instructions. Peel and halve the boiled egg.

Plate

Arrange 6 lettuce leaves on one side of the plate for wrapping. Add 1 cup warm japchae, 1 cup steamed broccoli, 1/2 cup thinly sliced cucumber, two mandoo dumplings, and the halved boiled egg. Place the sauced chicken (Dak Bomb) in the center or in a separate bowl alongside. Garnish chicken with extra green onion and sesame seeds.

Serve

Serve hot. For lettuce wraps: place a piece of chicken, a little japchae or cucumber, and half an egg on a lettuce leaf, wrap and eat. Provide extra sauce on the side if desired.