Kkanppunggi Korean Spicy Garlic Fried Chicken Recipe

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Put the sweet potato starch in a large bowl and level it. Slowly pour water down the side of the bowl so it sits about 1 inch above the starch, then let it rest without moving it until the starch has settled to the bottom and the water is clear.
2. Mix the chicken with soy sauce, salt and pepper and marinate 10 minutes. Meanwhile, mix soy sauce, oyster sauce, mirin, sugar, vinegar, a little starch and black pepper in a small bowl and set aside.
3. Heat the frying oil to 350°F (175°C).
4. Carefully pour off only the water, keeping the settled starch. Break up the starch with your hand or a spoon, add the chicken and toss to coat. Fry the pieces one at a time, without crowding, in 2 to 3 batches, about 5 to 7 minutes each until cooked through. Drain on a rack over a baking sheet.
5. Raise the oil to 375°F (190°C). Fry all the chicken again for about 2 minutes until golden and crisp. Drain on a rack.
6. Heat a large wok over high heat with the cooking oil. Add garlic, ginger, green onion and onion and stir-fry about 30 seconds until fragrant. Add the red pepper and jalapeño and stir-fry 1 minute.
7. Stir the sauce well, then pour it into the wok and boil for 1 minute. Add the fried chicken, take off the heat, sprinkle with sesame seeds and serve right away.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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