Crispy Kkanpunggi: The Golden Recipe
Make Delicious Kkanpunggi at Home: A Simple Chinese Dish with an Easy Sauce Recipe
Enjoy delicious Kkanpunggi at home now! If you find deep-frying chicken cumbersome, you can even make fantastic Kkanpunggi using leftover fried chicken. We’ll share the secret to frying chicken to perfection and a truly delicious Kkanpunggi sauce. Perfect for special occasions or just a regular day!
Kkanpunggi Main Ingredients- 500g boneless chicken thigh (for a tender texture and rich juice)
- 1 large green onion (separate white and green parts, prepare as needed)
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 Korean red chili pepper (adjust amount for desired spiciness)
- 5 cloves garlic (sliced or minced)
- 8 small dried chilies (like bird’s eye; can adjust or omit. Cut in half to reduce intense heat)
- 1 liter cooking oil (enough to deep-fry the chicken)
- 3 Tbsp chili oil (adds wonderful flavor)
Chicken Marinade- 1/2 tsp salt
- 1 tsp ginger juice (helps remove any chicken odor)
- 1 Tbsp cooking wine (like Mirin)
- A pinch of black pepper
Crispy Coating Batter- 1 cup potato starch (cornstarch is a good substitute; ensures crispiness)
- 1 egg (helps bind the batter)
Magic Kkanpunggi Sauce- 3 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (like Mirin)
- 1 tsp oyster sauce (for umami depth)
- 3 Tbsp vinegar (balances the sweetness; black vinegar can add a richer flavor)
- A pinch of black pepper
- 3 Tbsp water
- 1/2 tsp salt
- 1 tsp ginger juice (helps remove any chicken odor)
- 1 Tbsp cooking wine (like Mirin)
- A pinch of black pepper
Crispy Coating Batter- 1 cup potato starch (cornstarch is a good substitute; ensures crispiness)
- 1 egg (helps bind the batter)
Magic Kkanpunggi Sauce- 3 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (like Mirin)
- 1 tsp oyster sauce (for umami depth)
- 3 Tbsp vinegar (balances the sweetness; black vinegar can add a richer flavor)
- A pinch of black pepper
- 3 Tbsp water
- 3 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (like Mirin)
- 1 tsp oyster sauce (for umami depth)
- 3 Tbsp vinegar (balances the sweetness; black vinegar can add a richer flavor)
- A pinch of black pepper
- 3 Tbsp water
Cooking Instructions
Step 1
First, thoroughly rinse the chicken thigh pieces under cold water and pat them completely dry with paper towels. Any remaining moisture can cause dangerous oil splattering during frying. Then, cut the chicken into bite-sized pieces, about 3-4 cm in size.
Step 2
Place the cut chicken pieces in a bowl. Add the salt, pepper, cooking wine, and ginger juice. Mix well with your hands, ensuring the seasoning is evenly distributed. Let it marinate for about 10 minutes to allow the flavors to penetrate the chicken.
Step 3
Prepare the vegetables. Slice the white part of the green onion diagonally. Deseed and slice the green and red bell peppers into similar-sized pieces. Slice or mince the garlic. For the small dried chilies, cut them in half to control the heat. Having all your ingredients prepped and ready makes the cooking process much smoother.
Step 4
Now, let’s make the Kkanpunggi sauce. In a small bowl, combine the sugar, soy sauce, cooking wine, oyster sauce, vinegar, pepper, and water according to the measurements. Stir until the sugar is completely dissolved. That’s it – your delicious Kkanpunggi sauce is ready! No cooking required.
Step 5
It’s time for the batter. In a wide bowl, combine the potato starch and the egg. Gradually add water while mixing until you achieve a batter consistency that coats the chicken well without being too thick or too thin. Add the marinated chicken pieces to the batter and mix until each piece is evenly coated.
Step 6
Heat about 1 liter of cooking oil in a deep pot or wok to 170°C (338°F). Carefully add the battered chicken pieces to the hot oil, ensuring they don’t clump together. Fry for about 2 minutes for the first fry. This ‘par-fry’ cooks the inside and lightly sets the coating.
Step 7
Remove the par-fried chicken from the oil and let it drain briefly. Now, increase the oil temperature to about 180°C (356°F). Return the chicken to the hot oil and fry for another 1-2 minutes until golden brown and crispy. Double-frying is the key to achieving that signature crispiness!
Step 8
While the chicken drains, heat your wok or a deep pan over high heat. Add the chili oil and then the sliced green onion and garlic. Stir-fry quickly until fragrant, about 30 seconds to 1 minute. Add the sliced bell peppers and stir-fry for another 1-2 minutes, keeping them slightly crisp.
Step 9
The final step! Add the double-fried crispy chicken to the wok with the vegetables. Immediately pour in the prepared Kkanpunggi sauce. Toss everything quickly to coat the chicken and vegetables evenly. Work fast to maintain the chicken’s crispiness. Turn off the heat right away. Serve immediately while hot for the best texture and flavor!
