Directions
- Preheat deep fryer to 350°F.
- Combine tempura flour and iced water in bowl and combine using a spoon. Set aside.
- Cut chilled leftover ribs into single or double bone sections.
- Dredge each rib in tempura batter and shake off excess batter before carefully placing into hot fryer. Note: Tempura batter is thick and should coat the food thinly before frying. If too much batter is present, it will yield a thick, soft breading and will not be crispy. Do not overload the fryer, fry 2-4 ribs at a time depending on the size fryer you have.
- After 4-5 minutes, remove from fryer.
- Top with Korean BBQ sauce, then garnish with sesame seeds, green onions, and chili flakes.
- Serve immediately!
