Crispy and Tangy Kkanpunggi Chicken
Kkanpunggi: Crispy Fried Chicken with a Sweet, Sour, and Spicy Sauce
Enjoy a homemade Kkanpunggi, featuring crispy fried chicken pieces with a delightful sweet, sour, and spicy sauce! We’ll start by preparing boneless chicken thigh meat, cutting it into bite-sized pieces, and marinating it. Then, it’s coated in a batter of starch and egg whites before being fried to a perfect crisp. Next, we create a vibrant sauce by infusing oil with chili powder, then stir-frying aromatics like garlic, ginger, and scallions, along with chilies. A balanced sauce is achieved with soy sauce, oyster sauce, vinegar, and sugar. Finally, the crispy fried chicken is tossed in this flavorful sauce, finished with a touch of corn syrup for a glossy sheen. The combination of the spicy sauce and crunchy chicken creates a truly delicious and addictive dish.
Main Ingredients
- 300g boneless chicken thigh meat (skin removed)
- 1 cup cornstarch
- 30g egg white (about 1 large egg white)
- 2 Tbsp cooking wine (like Cheongju)
- Pinch of black pepper
- 1/2 tsp salt
Sauce Ingredients
- 2 green chilies (seeds removed and finely chopped)
- 2 red chilies (seeds removed and finely chopped)
- 1 Tbsp minced garlic
- 1 Tbsp chopped scallions (green parts)
- 1 Tbsp chili powder
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 cube ginger (or 1/2 tsp grated ginger)
- 2 Tbsp corn syrup
- Vegetable oil, for frying
- 2 green chilies (seeds removed and finely chopped)
- 2 red chilies (seeds removed and finely chopped)
- 1 Tbsp minced garlic
- 1 Tbsp chopped scallions (green parts)
- 1 Tbsp chili powder
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 cube ginger (or 1/2 tsp grated ginger)
- 2 Tbsp corn syrup
- Vegetable oil, for frying
Cooking Instructions
Step 1
Prepare all the main ingredients for your Kkanpunggi. Rinse the chicken thigh meat, pat it dry thoroughly, and chop it into manageable pieces. Chop your chilies and scallions for the sauce.
Step 2
Measure out all the sauce ingredients and have them ready. This ‘mise en place’ will make the cooking process much smoother and prevent any burning.
Step 3
Carefully trim any tough white tendons from the chicken thigh meat using a sharp knife. This step is crucial for achieving a tender and enjoyable texture in your finished dish.
Step 4
Cut the prepared chicken thigh meat lengthwise in half. Then, cut each half into three equal pieces, creating bite-sized portions. Aim for pieces that are not too large, as they will be difficult to fry evenly, and not too small, to prevent the coating from falling off.
Step 5
In a bowl, combine the bite-sized chicken pieces with cooking wine, black pepper, and salt. Gently toss to coat and let it marinate for about 5 minutes to remove any gamey odors and enhance flavor. Next, add the egg white and cornstarch to the marinated chicken. Mix well until each piece is evenly coated with the batter. Ensure there are no clumps of cornstarch.
Step 6
Heat a generous amount of vegetable oil in a deep pot or wok to around 170°C (340°F). Carefully add the battered chicken pieces, a few at a time, and fry until golden brown and crispy. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy chicken.
Step 7
Remove the first batch of fried chicken from the oil and let it drain on a wire rack. To ensure maximum crispiness, increase the oil temperature to about 180°C (355°F) and briefly re-fry the chicken pieces for a second time. This double-frying technique is key to achieving that signature Kkanpunggi crunch. Drain well after the second fry.
Step 8
In a clean pan, heat about 2 Tbsp of vegetable oil over medium-low heat. Add the chili powder and stir constantly, being careful not to burn it, to infuse the oil with a chili flavor. Add the chopped scallions, minced garlic, and ginger. Sauté until fragrant. Pour in the soy sauce, oyster sauce, vinegar, and sugar. Stir well and bring the sauce to a simmer.
Step 9
Add the double-fried crispy chicken pieces to the simmering sauce. Toss them quickly to coat evenly with the sauce. Stir in the corn syrup for a glossy finish and continue to cook for just a minute or two until the sauce thickens slightly and clings to the chicken. Be careful not to overcook, as this can make the chicken lose its crispiness.
Step 10
Transfer the finished Kkanpunggi to a serving plate. It’s best enjoyed immediately while still warm to fully appreciate the contrast between the crispy exterior and tender interior. Garnish with sesame seeds or extra chopped scallions if desired.
