Tantan Yangnyeom Chicken

Trim sinew from the chicken thigh and cut into smaller-than-usual karaage pieces.

In a bowl, combine the chicken with soy sauce, sake, salt, and grated ginger. Marinate for about 15 minutes if time allows.

Mince the garlic. On a board, mix equal parts flour and potato starch.

Coat the marinated chicken thoroughly in the flour mixture.

Heat 1-2 cm of oil in a frying pan and fry the chicken skin-down. Once golden, flip and fry the other side. When cooked through, drain.

In a separate frying pan, heat sesame oil with the Cook Do® tantanmen tube, soy sauce, vinegar, sugar, and grated garlic. Mix and warm briefly.

In a small saucepan, combine soy milk and sliced melting cheese over low heat, stirring constantly until smooth.

Reheat the tantan sauce, add the fried chicken, and toss to coat. Plate, drizzle generously with cheese sauce, and top with sesame seeds and shredded chili threads.