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Kkanpunggi
Garlic chilli fried chicken
Kkanpunggi (깐풍기): fried chicken in sweet, sour and spicy garlic sauce
Kkanpunggi is a Korean-Chinese classic from the restaurants of Incheon and Seoul, its name borrowed from the Chinese 'gan peng ji', dry-fried chicken. Bite-sized chicken pieces are fried twice until crunchy, then tossed in a wok with garlic, chillies and a sharp, sweet soy-vinegar sauce that clings without making them soggy. Order it with fried rice or eat it with cold drinks. The marinade uses rice wine, which cooks off completely in the frying; skip it or use water with a little extra ginger for an alcohol-free version. The common mistake is using too much sauce: kkanpunggi should be glazed, not swimming. Chef's tip: let the sauce bubble down to a few sticky spoonfuls before the chicken goes in, then toss for no more than 30 seconds.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb boneless chicken thighscut into 3 cm pieces
- 1 tbsp soy sauce
- 1 tbsp rice wine (cheongju) or mirinor water for alcohol-free
- 1 tsp fresh gingergrated
- ¼ tsp black pepper
- 2 ⅞ oz potato starch
- 1 litre neutral oilfor frying
For the sauce
- 6 garliccloves, finely chopped
- 6 dried red chilliessnipped
- 2 green chillichopped
- 2 spring onionschopped
- 3 tbsp soy sauce
- 2 tbsp sugar
- 3 tbsp rice vinegar
- 3 tbsp water
- 1 tsp toasted sesame oil
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Method
0/8 doneStep 1: Mix 1 ⅛ lb boneless chicken thighs with 1 tbsp soy sauce, 1 tbsp rice wine (cheongju) or mirin, 1 tsp fresh ginger and ¼ tsp black pepper. Cover and marinate in the fridge for 20 minutes.
20 minStep 2: Mix in 1 egg white, then add 2 ⅞ oz potato starch and toss until every piece has a thick, dry-looking coat.
Step 3: Heat 1 litre neutral oil to 350°F and fry the chicken in batches for 5 minutes, until pale golden. Drain.
10 minStep 4: Reheat the oil to 375°F and fry again for 2 minutes until deep golden and crunchy. The thickest piece should be white through with clear juices, or 165°F on a thermometer. Drain.
5 minStep 5: Mix 3 tbsp soy sauce, 2 tbsp sugar, 3 tbsp rice vinegar and 3 tbsp water. Pour all but 1 tablespoon of the oil out of the wok.
Step 6: Over a medium heat, fry 6 garlic, 6 dried red chillies, 2 green chilli and 2 spring onions for 1 minute until fragrant, without browning the garlic.
1 minStep 7: Add the sauce mixture and let it bubble until reduced to a syrupy glaze, about 1 minute.
1 minStep 8: Add the chicken, toss for 30 seconds until coated, drizzle with 1 tsp toasted sesame oil and serve at once.
1 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 28 g
- Carbs
- 30 g
- Fat
- 26 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kkanpunggi take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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