Korean Spicy Garlic Fried Chicken (Kkanpunggi)
Spicy Garlic Fried Chicken or Kkanpunggi is crispy chicken, coated in a spicy-garlicky sauce. It's perfect for any game day snack or succulent meal!
Servings: 2
Ingredients
- 500 grams Chicken Thigh Fillet Cut to bite-size pieces
- 1 tbsp Garlic
- 1 tsp Salt
- Black Pepper To taste
- 1 pc Egg
- 1 cup Potato Starch
- 1/3 cup Water
- Vegetable or Canola Oil For frying
Kkanpunggi Sauce
- 4 tbsp Soy Sauce
- 4 tbsp Sugar
- 2 tbsp Garlic
- 1 tbsp Plum Sauce
- 1/2 cup Water
- 4 tbsp Chili Oil
- 2 tbsp Vinegar
- 1 tsp Potato Starch
- 1 tsp Water
Vegetables
- 25 grams Onion Diced
- 25 grams Red Bell Pepper Diced
- 25 grams Green Bell Pepper Diced
Instructions
- Cut the chicken to bite size pieces.
- Let it brine in garlic, salt, and pepper for 30 minutes to 24 hours.
- For the batter, add egg, potato starch, and water. Mix thoroughly and check for consistency. It should not be too thick that you can lift the bowl, add water as needed. It should not be too thin that it drips, add potato starch as needed.
- In a deep pot, heat up the oil until 350F.
- Do the first fry for 5-6 minutes, then rest the chicken for 2 minutes.
- Lightly beat the chicken to create air holes, then fry again at 375F for 2-3 minutes.
- In a bowl, combine soy sauce, sugar, garlic, plum sauce, and water to create the sauce. In another bowl, combine potato starch and water to create a slurry.
- In a pan, bring the sauce to a boil and cook it down to half.
- Let the sauce cool before adding chili oil and vinegar to prevent the vinegar from evaporating.
- After adding chili oil and vinegar, simmer the sauce again then add the vegetables and potato starch slurry. Mix thoroughly.
- Immediately toss the chicken in the sauce. Make sure all chicken pieces are coated thoroughly.
- Plate, garnish with fried garlic and sesame seeds, and enjoy!