Kkanpunggi Spicy Garlic Fried Chicken
A classic Korean-Chinese dish featuring double-fried chicken tossed in a sweet, sour, and spicy garlic glaze.
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Ingredients
- 1 1/2 lbs Chicken thigh, bite-sized pieces
- 1 cup Potato starch
- 1 large Egg
- 3 tbsp Soy sauce
- 2 tbsp Rice wine vinegar
- 2 tbsp Sugar
- 6 cloves Garlic, minced
- 1 tsp Ginger, minced
- 5 pieces Dried red chili peppers, chopped
- 3 stalks Green onions, chopped
- 3 cups Vegetable oil for frying
- 2 tbsp Water
Instructions
- 1
Marinate chicken pieces with 1 tablespoon of soy sauce and a pinch of pepper for 15 minutes.
- 2
Coat the chicken with the beaten egg and then dredge thoroughly in potato starch until fully covered.
- 3
Heat oil to 350°F (175°C) and deep-fry the chicken in batches for 5 minutes until light golden brown.
- 4
Remove chicken, increase heat to 375°F (190°C), and fry a second time for 2 minutes until extra crispy.
- 5
In a separate wok or large pan, heat 1 tablespoon of oil and sauté garlic, ginger, and dried chilies until fragrant.
- 6
Whisk together the remaining soy sauce, vinegar, sugar, and water, then pour into the wok to simmer.
- 7
Once the sauce thickens slightly, add the fried chicken and green onions to the pan.
- 8
Toss rapidly over high heat to coat every piece of chicken evenly with the sauce before serving.
Nutrition per Serving
485
Calories
32g
Protein
38g
Carbs
22g
Fat
1g
Fiber
9g
Sugar
890mg
Sodium
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