Part Chip Spicy Becsa Recipe

Make dry mix

Whisk together the all-purpose flour, rice flour, cornstarch, baking powder, salt, ground black pepper, and cayenne in a medium bowl until evenly combined.

Combine wet ingredients

In a separate bowl, beat the egg lightly. Add the hot water and 1 tablespoon neutral oil; mix until uniform. Let cool briefly (so egg doesn't cook) and then stir in the cold sparkling water to keep the batter light.

Gently fold the wet mixture into the dry mix until a slightly lumpy, thick but pourable batter forms. Do not overmix; some small lumps are fine. Adjust thickness: if batter is too thick to coat, add up to 2 tablespoons cold water or sparkling water.

Set batter in the refrigerator for 10–15 minutes while you prepare the Part Chip to let it rest and hydrate.

Prepare the protein or tofu: cut chicken into 1–1½ inch bite-size pieces (or press and cube firm tofu). Pat pieces dry with paper towels to remove excess moisture—this helps the batter adhere and get crisp.

Marinate briefly: toss the pieces with light soy sauce, rice wine (or dry sherry), minced garlic, 1 tablespoon cornstarch, ½ teaspoon salt, and ¼ teaspoon black pepper. Let sit 10 minutes while batter rests.

Heat oil: pour enough vegetable oil into a heavy skillet or pot to reach about 1–1½ inches deep (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and browns in ~30 seconds, the oil is ready.

Coat and fry (first fry): Working in batches to avoid crowding, dip each marinated piece into the chilled batter to coat completely. Gently shake off excess and carefully lower into hot oil. Fry for about 3–4 minutes until pale golden and the piece is cooked through (time will vary with protein and size). Remove to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between batches.

Crisp finish (second fry): Once all pieces have had a first fry, return them to the hot oil in batches and fry 1–2 minutes more until deep golden brown and extra crisp. Remove and drain on a rack. This double-fry method yields a crunchy exterior.

Make the spicy sauce: in a small bowl combine gochujang or sambal oelek, honey (or maple syrup), rice vinegar, toasted sesame oil, soy sauce, minced garlic, and 2 tablespoons water. Whisk until smooth. Taste and adjust heat or sweetness: add more chili paste for heat or a teaspoon more honey for sweetness. The consistency should be slightly thick but spoonable; thin with up to 1 additional tablespoon water if needed.

Warm (optional): for a slightly glossy finish, warm the sauce gently in a small saucepan for 1–2 minutes over low heat, stirring, but do not boil. Remove from heat and let cool slightly.

Toss or drizzle: place the hot double-fried pieces in a large mixing bowl. Pour the spicy sauce over them (start with half the sauce and toss gently to coat; add more to taste). Toss quickly so the pieces stay crisp but get a glossy spicy coating.

Plate and garnish: transfer coated Part Chip Spicy Becsa to a serving plate. Sprinkle sliced green onions and toasted sesame seeds over the top. Add chopped cilantro if using and serve with lime wedges on the side to squeeze over just before eating.

Serve immediately so the chips remain crisp. Leftovers: keep sauce separate and re-crisp in a 375°F (190°C) oven for 5–7 minutes before tossing with sauce.