Marinating chicken:

Cut chicken into bit sized cubes, then add ingredients

Mix well and refrigerate for an hour

Making kimchi mayo:

In a small pan, add 1 tbs of oil

Add finely chopped kimchi and fry until caramelised

Add sugar and kimchi juice. Reduce and allow the mixture to cool down before mixing other ingredients in

In a bowl, combine all ingredients, then taste and add sugar/salt/lime if needed. The tanginess and umami of kimchi should comes first, with just a little bit of sweetness to balance things up

Making sprinkles:

Use tongs to toast nori seaweed under the lowest flame until crispy

Toast sesame seeds in a small pan until lightly golden

Blend both into fine powder and set aside

Frying:

On a large tray, add 7 tbs of tapioca starch, add more if needed

Drop chicken cubes and coat well. Make dirt they don’t clump together.

Rest for 10 minutes

Heat oil in a wok under medium heat, use chopstick to test the oil. Bubbles = ready.

Drop chicken pieces into oil. Shake off excess starch if needed.

Remove once the cubes are lightly golden

Skim the small bits if needed, then bring to medium high heats for 1-2 minutes

Double fry the chicken for extra crisp

Remove over golden brown

Immediately toss the sprinkles together with the chicken in a large bowl

Serve immediately. Enjoy with kimchi Mayo.