Air Fryer Kkanpunggi
Spicy and Savory Kkanpunggi Made Easy with an Air Fryer
Enjoy crispy and tender Kkanpunggi at home! This recipe uses an air fryer for a delicious, spicy, and savory Korean-style fried chicken dish. Perfect for guests or a special meal.
Main Ingredients- 800g boneless, skinless chicken thigh (or breast)
- 2 pinches salt
- A pinch of black pepper
- 1 Tbsp cooking wine (e.g., Mirin or Soju)
- 2 Tbsp potato starch
- 1 Tbsp curry powder
Kkanpunggi Sauce & Aromatics- 7cm white part of green onion
- 2 cloves garlic
- 1 Korean chili pepper (adjust to spice preference)
- 1/2 red bell pepper (for color)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin or Soju)
- 1 Tbsp plum syrup (or honey)
- 1/3 Tbsp ginger syrup (or finely minced ginger)
- 2 Tbsp vinegar
- 7cm white part of green onion
- 2 cloves garlic
- 1 Korean chili pepper (adjust to spice preference)
- 1/2 red bell pepper (for color)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin or Soju)
- 1 Tbsp plum syrup (or honey)
- 1/3 Tbsp ginger syrup (or finely minced ginger)
- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare the chicken. Pat the chicken thigh pieces dry with paper towels. Marinate them by rubbing in 2 pinches of salt, a pinch of black pepper, and 1 Tbsp of cooking wine. In a resealable plastic bag, combine the marinated chicken with 2 Tbsp of potato starch and 1 Tbsp of curry powder. Shake the bag gently to evenly coat the chicken pieces. This method ensures a good, even coating.
Step 2
Prepare the air fryer for cooking. Line the air fryer basket or tray with parchment paper. Arrange the coated chicken pieces in a single layer, making sure they don’t overlap. Overlapping will prevent them from crisping up evenly.
Step 3
Cook the chicken in the air fryer. Preheat the air fryer to 190°C (375°F). Place the chicken inside and air fry for 10 minutes. After 10 minutes, flip the chicken pieces and air fry for another 10 minutes. A total of 20 minutes at 190°C will result in chicken that is crispy on the outside and juicy on the inside.
Step 4
Prepare and sauté the aromatics for the Kkanpunggi sauce. Finely chop the white part of the green onion. Mince the garlic. Thinly slice the Korean chili pepper and red bell pepper on an angle (you can remove the seeds if you prefer less heat). Lightly oil a pan over medium-low heat, add the chopped green onion, minced garlic, and sliced chilies. Sauté until fragrant.
Step 5
Add all the sauce ingredients to the pan with the sautéed aromatics and bring to a simmer. Combine 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp plum syrup, 1/3 Tbsp ginger syrup, and 2 Tbsp vinegar. Stir well, then bring to a gentle boil over medium heat. Cook until the sauce slightly thickens.
Step 6
Finish the dish. Turn off the heat and add the air-fried chicken to the sauce. Toss gently to coat the chicken evenly. Then, turn the heat back on to low and quickly stir-fry for about 30 seconds to 1 minute, allowing the sauce to cling to the chicken. Be careful not to overcook at this stage, as it can make the chicken tough. The key is to coat it quickly.
