Maangchi official Kkanpunggi video
Official creator video for this exact dish
Official cooking video · Maangchi · YOUTUBEKkanpunggi: Korean-Chinese Garlic Chili Chicken (2–3 servings)
This Korean-Chinese dish adapts Chinese cooking: crisp double-fried chicken is coated in a garlic-chili sweet-and-sour sauce.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut chicken into bite-size pieces; marinate 10–20 minutes with ginger, 1 tsp soy sauce and pepper. Wash hands and utensils after handling raw chicken.
- 02
Coat the chicken evenly with egg white and 1/2 cup potato starch.
- 03
Fry leek and garlic in 1/4 cup oil over medium heat until pale gold. Remove solids, turn off heat, stir in chili flakes, cool briefly and strain. Never add water to hot oil.
- 04
In a deep pan heat 1 cup oil to around 170°C; fry chicken in batches for about 5 minutes until light golden, then drain.
- 05
Combine 1 tbsp soy sauce, 2 tbsp rice syrup, 1 tbsp vinegar, 2 tbsp water and 1 tsp starch. Sauté onion, fresh chilies, scallion and optional dried chilies 2–3 minutes in aromatic oil; add sauce and cook glossy.
- 06
Fry chicken a second time for about 3–5 minutes until crisp; verify the thickest part of each piece reaches at least 74°C with a thermometer.
- 07
Toss crispy chicken and reserved garlic and leek in hot sauce; add sesame oil and serve immediately.
Before you cook
Prevent raw-chicken cross-contamination; cook all chicken to 74°C. Beware hot oil and water splashes. Check egg, soy, wheat and sesame allergens. Refrigerate leftovers within 2 hours.
Allergens: egg, soy, wheat (soy sauce may contain wheat), sesame
Image & source credits
These illustrations stand in for food photos.
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