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Korean Style Hot Shots


Korean Style Hot Shots

Ingredients Hot Shots:

  • Monsalwa Chicken crispy shots 1 pack (680g)
  • Cooking oil for frying

1. Prepare Korean Sauce:

  • Sirka (Vinegar) 2 tbs
  • Soy sauce 3 tbs
  • Water ¼ Cup or as required
  • Water 2-3 tbs
  • Cornflour 1 tbs
  • Safed til (Sesame seeds) toasted 1 tsp
  • Til ka tel (Sesame oil) 1 tbs
  • Sesame seeds
  • Spring onion leaves
  • Dried Thai red chillies 6-8
  • Water 2 tbs or as required
  • Cooking oil 2 tbs
  • Lehsan (Garlic) chopped 1 tbs
  • Tomato ketchup 4 tbs
  • Brown sugar powdered 3-4 tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Namak (Salt) ½ tsp or to taste


  1.  In a wok, heat cuisine oil painting and deep shindig funk crisp shots on medium honey until golden brown( 2- 3 twinkles) & set away.

1. Prepare Korean Sauce:

  1. In a spice mixer, add dried Thai red chillies, and water, grind well & set away.
  2. In a wok, add cuisine oil painting, garlic & sauté until lightly golden.
  3. Add tomato ketchup, brown sugar, red chilli greasepaint, swab, thai red chillies paste, ginger, and soy sauce & blend well.
  4. Add water, mix well & cook for a nanosecond.
  5. In cornflour, add water & whisk well.
  6. Gradationally add dissolved cornflour & blend well until the sauce thickens.
  7. Now add fried funk crisp shots & give it a good blend to unevenly cover funk shots.
  8. Add sesame seeds, and sesame oil painting & blend well.
  9. Garnish with sesame seeds, and spring onion leaves & serve!

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