Crispy & Tender Sweet and Sour ‘Kkanpung’ Chicken Wings
Simple and Delicious ‘Kkanpung’ Chicken Wings Recipe (No Frying!)
These ‘Kkanpung’ chicken wings are incredibly addictive with their crispy exterior, juicy interior, and a perfectly balanced spicy, sour, and sweet sauce. One bite is never enough – you’ll find yourself devouring them until only a pile of bones remains!
Main Ingredients- 1 pack Chicken wings (about 10-12 pieces)
- 1 stalk Green onion
- 2 Dried red chilies
- 1/3 Bell pepper (any color)
- 5-6 cloves Garlic
Kkanpung Sauce- 2/3 Tbsp Soy sauce
- 1/2 Tbsp Oyster sauce
- 3 Tbsp Cooking wine (Mirin or Rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
Slurry (for thickening)- 1/3 Tbsp Cornstarch (or potato starch)
- 1 Tbsp Water
- 2/3 Tbsp Soy sauce
- 1/2 Tbsp Oyster sauce
- 3 Tbsp Cooking wine (Mirin or Rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
Slurry (for thickening)- 1/3 Tbsp Cornstarch (or potato starch)
- 1 Tbsp Water
Cooking Instructions
Step 1
First, rinse the chicken wings thoroughly under cold water and pat them completely dry with paper towels. This step is crucial to prevent oil splattering when cooking. Season the dried chicken wings with 3 pinches of salt and 2 twists of black pepper. Gently toss to coat evenly. This pre-seasoning will infuse the wings with a subtle flavor.
Step 2
Heat a non-stick skillet over medium-low heat. Place the seasoned chicken wings in the preheated pan and cook, turning occasionally, until golden brown and crispy on all sides. This process will take about 25-30 minutes, ensuring the wings are cooked through and retain their juices. Be patient and let them cook slowly for the best texture.
Step 3
While the chicken wings are cooking, prepare the vegetables. Cut the bell pepper into bite-sized pieces. Chop the green onion into 2-inch lengths; if the stalk is thick, slice it in half lengthwise. Cut the dried red chilies into 2-inch segments. Thinly slice the garlic cloves.
Step 4
In a small bowl, combine all the Kkanpung sauce ingredients: soy sauce, oyster sauce, cooking wine, sugar, and vinegar. Stir well until the sugar is dissolved. In a separate small bowl, whisk together the cornstarch and water until smooth to create the slurry.
Step 5
Once the chicken wings are nearly done (golden brown and crispy), carefully remove them from the skillet and set aside on a plate. You can either wipe out the excess oil from the pan with a paper towel or leave a little for flavor. Add the chopped green onions and sliced garlic to the pan. Sauté over medium heat until fragrant and lightly browned.
Step 6
Add the cooked chicken wings, bell pepper, and dried chilies back into the skillet. Pour in the prepared Kkanpung sauce. Increase the heat to high and stir-fry for 1-2 minutes, ensuring the sauce coats everything evenly. The sauce will thicken slightly and give the wings a glossy sheen.
Step 7
Finally, gradually add the cornstarch slurry in 2-3 additions, stirring quickly after each addition. The sauce will thicken beautifully and cling to the wings and vegetables. Continue stirring until the sauce is glossy and well-combined. Remove from heat and serve immediately. These are fantastic as a side dish or a savory snack!
