Kkanpunggi (Spicy Garlic Fried Chicken)
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Kkanpunggi is a spicy garlic fried chicken dish that's stir-fried with vegetables and coated in a sweet and sour sauce. Originally from China, this dish has been adapted to suit Korean tastes with a unique blend of flavors and ingredients.
00:45:00 total
Serves 2
medium
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Ingredients
- chicken - 1/2 pound (cut into small pieces)
- ginger - 1/2 teaspoon
- soy sauce - 1 teaspoon (for chicken marinade)
- black pepper - to taste (ground)
- cooking oil - 1 cup + 1/4 cup for oil infusion (for frying)
- leek - 1 handful (thinly sliced)
- garlic cloves - 4
- red chili flakes - 1 tablespoon
- onion - 1 (cut into small pieces)
- chili peppers - to taste (Jalapeno or green chili, thinly sliced)
- green onion - to taste (chopped)
- dried chili pepper - to taste
- soy sauce - 1 tablespoon (for sauce)
- water - 2 tablespoons
- vinegar - 1 tablespoon
- potato starch - 1 teaspoon (for sauce)
- rice syrup - 2 tablespoons
- egg white - 1
- potato starch - 1/2 cup (for chicken coating)
Instructions
- Prepare Chicken: Mix chicken pieces with ginger, 1 teaspoon soy sauce, and black pepper. Set aside.
- Make Infused Oil: Heat 1/4 cup cooking oil and fry garlic and leek until garlic is golden. Add red chili flakes, then strain, reserving the oil and fried ingredients separately.
- Prepare Vegetables: Prepare onion, chili peppers, green onion, and dried chili pepper.
- Make Sauce: Combine 1 tablespoon soy sauce, water, vinegar, 1 teaspoon potato starch, and rice syrup.
- Coat Chicken: Mix chicken with egg white and 1/2 cup potato starch until well coated.
- Fry Chicken: Heat 1 cup of oil to 350°F and fry chicken until golden brown and crispy. Drain.
- Stir-fry Vegetables: In a pan, heat infused oil, add onion and other prepared vegetables, and stir-fry.
- Combine and Serve: Add fried chicken to the pan with vegetables, pour sauce over, and mix well. Serve immediately.
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