Sweet and Spicy Crispy Chicken Bites
Easy Recipe for Crispy Chicken Bites (Kkanpunggi)
Enjoy this simple yet delicious sweet and spicy kkanpunggi made with tender chicken breast. These crispy on the outside, juicy on the inside chicken bites are a crowd-pleasing favorite for all ages.
Main Ingredients- 1 pack frozen chicken breast balls (approx. 300-400g)
- 2 mushrooms
- 1/2 onion
- Bell peppers (various colors) as needed
- 1 chili pepper (adjust spiciness)
- A few dried chili peppers (e.g., pequin peppers, dried red chilies)
Kkanpunggi Sauce- 3 Tbsp soy sauce
- 3 Tbsp oligodang (corn syrup) or corn syrup
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp mirin (cooking wine)
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 3 Tbsp oligodang (corn syrup) or corn syrup
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp mirin (cooking wine)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the kkanpunggi sauce. In a small bowl, combine 3 tablespoons of soy sauce, 3 tablespoons of oligodang (or corn syrup), 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1 tablespoon of mirin. Stir well until the sugar is dissolved. Finally, add 1 tablespoon of sesame oil for aroma. Set this sauce aside.
Step 2
Now, prepare the vegetables. Remove the seeds from the bell peppers and onion, then chop them into small pieces, about 0.7 cm in size. Finely mince the chili pepper for a spicy kick; you can adjust the amount or omit it if you prefer less heat. Cut the dried chili peppers into appropriate sizes as well.
Step 3
It’s time to prepare the chicken breast balls for cooking. Line a wide frying pan with parchment paper, then add about 2 tablespoons of olive oil. Using parchment paper prevents sticking and reduces oil usage, making it convenient. Heat the pan over medium heat.
Step 4
It’s best to thaw the frozen chicken breast balls beforehand. Place the thawed chicken breast balls into the heated pan and begin to stir-fry. Ensure the balls are not overcrowded so they can brown evenly.
Step 5
Continue to stir-fry the chicken breast balls, turning them occasionally, until they are golden brown and cooked through. Achieving a crispy exterior will enhance the flavor. This should take about 7-10 minutes.
Step 6
Once the chicken breast balls are nicely browned, they might be a bit greasy. Transfer them to a plate lined with paper towels or a wire rack to drain any excess oil. This step will make them cleaner and more pleasant to eat.
Step 7
Now, let’s add the aromatic ingredients for the kkanpunggi flavor. Heat another frying pan over medium-low heat. Add 1 tablespoon of chili oil and 1 tablespoon of minced garlic, and stir-fry. Be careful not to burn the garlic; the goal is to release its fragrance.
Step 8
As the garlic becomes fragrant, add the minced chili pepper and dried chili peppers. Stir-fry together to infuse a spicy aroma. The chilies will release their flavor as they sauté.
Step 9
Next, add the chopped onion and stir-fry until it becomes translucent, about 1-2 minutes. The onions will soften and release their natural sweetness, enhancing the sauce’s flavor.
Step 10
Pour all the prepared kkanpunggi sauce over the stir-fried vegetables. Keep the heat on medium-low and let the sauce simmer and meld with the ingredients until it thickens slightly.
Step 11
Add the bell peppers for color and stir-fry for about 30 seconds, just until the sauce slightly thickens. The key here is to maintain the crispness of the bell peppers.
Step 12
Then, add the sliced mushrooms and stir-fry briefly until they soften.
Step 13
Finally, add the drained chicken breast balls back into the pan. Prepare to combine everything.
Step 14
Toss everything together quickly for about 1-2 minutes, ensuring the kkanpunggi sauce evenly coats the chicken breast balls. Stir constantly to prevent sticking and burning. Your delicious Crispy Chicken Bites are ready! They are best enjoyed immediately while warm.
