Crispy and Tangy Yu-Rin-Gi (using Lee Kum Kee Lemon Chicken Sauce)
Crispy and Tangy Yu-Rin-Gi (using Lee Kum Kee Lemon Chicken Sauce)
#LeeKumKeeLemonChickenSauce #AirFryerRecipe #KkanpunggiStyleFriedChickenTenders #SuperEasyKkanpunggi #SweetSourSpicy #Flavorful
While Lee Kum Kee’s Garlic Hoisin Sauce and Mongolian Beef Sauce are fantastic, I discovered the ‘Lee Kum Kee Lemon Chicken Sauce’ through a neighbor’s recommendation, and it was truly remarkable! I stumbled upon it at the supermarket and bought two bottles at a great price of 980 won for a 2-3 serving size. I immediately thought of making delicious Kkanpunggi with this sauce. By using frozen chicken tenders from my freezer, I could skip the hassle of frying chicken from scratch. I lightly coated the chicken tenders with ‘Magic Chicken Powder’ and added some grapeseed oil, then air-fried them until golden brown and crispy. Finally, I tossed them with the Lee Kum Kee Lemon Chicken Sauce, red chili peppers, green peppers, and minced garlic. The result was a delightful Kkanpunggi with a perfect balance of sweet, sour, and spicy flavors, reminiscent of restaurant-style fried chicken. It’s a simple yet impressive dish perfect as a side for rice or a delightful snack with beer. Enjoy this special dish made easily at home!
Main Ingredients- 12 frozen chicken tenders
- 20g Magic Chicken Powder
- 3 Tbsp grapeseed oil
- 160g Lee Kum Kee Lemon Chicken Sauce (used 2 bottles)
- 2 red chili peppers
- 2 green chili peppers
- 4 cloves garlic
- 2 Tbsp chopped scallions
- 2 Tbsp chili oil
Cooking Instructions
Step 1
Let the frozen chicken tenders thaw at room temperature for a while. They should become slightly softened, not completely defrosted.
Step 2
While the chicken tenders are thawing, peel the garlic cloves, crush them with the side of your knife, and then finely mince them. The garlic aroma will enhance the dish’s flavor.
Step 3
Remove the stems from the red and green chili peppers, deseed them, and finely mince them, just like the garlic. If you prefer more heat, you can use Cheongyang chili peppers, but be mindful of the quantity to avoid making it too spicy!
Step 4
Heat 2 tablespoons of chili oil in a pan over medium-low heat. Add the crushed garlic and chopped scallions, and sauté until the garlic and scallions become fragrant and release their aroma, creating a delicious infused oil. Be careful not to burn the garlic.
Step 5
Once the infused oil is fragrant, add the minced red and green chili peppers and stir-fry them together until softened. This step builds the base flavor for the Kkanpunggi sauce.
Step 6
Introducing the star ingredient: ‘Lee Kum Kee Lemon Chicken Sauce’. Despite its name, its sweet and tangy profile makes it an excellent sauce for Kkanpunggi. It’s also great for Sweet and Sour Pork (Tangsuyuk); if using it for Tangsuyuk, consider adding a little water to achieve a thicker consistency.
Step 7
Pour both bottles of the Lee Kum Kee Lemon Chicken Sauce (160g each) into the pan. Initially, I thought one bottle would suffice, but to ensure ample sauce and proper seasoning for the chicken tenders, using two bottles seemed more appropriate.
Step 8
As the sauce begins to simmer, it will quickly thicken. Continue to cook it until it reaches a thick, almost sticky consistency, going beyond just ‘thickened’. This concentrated sauce will coat the ingredients beautifully.
Step 9
Now, let’s prepare the chicken tenders. Place the thawed chicken tenders in a resealable plastic bag and add 20g of ‘Magic Chicken Powder’. Seal the bag tightly and shake it vigorously. This method ensures the chicken tenders are evenly coated with the powder, making the process simple and mess-free.
Step 10
Once the chicken tenders are coated with the chicken powder, add 3 tablespoons of grapeseed oil to the bag and shake again to combine. This oil will help the chicken tenders fry evenly in the air fryer, preventing them from drying out or burning, and contributing to a crispier texture. While chicken tenders contain some fat, a little extra oil helps ensure a better result.
Step 11
To fit your air fryer basket, you’ll likely need to fry the chicken tenders in batches. Line the bottom of the basket with parchment paper to prevent sticking. Preheat your air fryer to 200°C (390°F) for 10 minutes. Then, add the coated chicken tenders and air fry for 15-20 minutes, or until golden brown and crispy. Flipping them halfway through will ensure even cooking.
Step 12
Here are the chicken tenders fresh from the air fryer! Coated with Magic Chicken Powder and a touch of oil, they look incredibly appetizing. It’s important to check if they are cooked through.
Step 13
I carefully cut one piece to check the inside. Wow! They are incredibly crispy on the outside and perfectly tender and juicy on the inside. They would be a fantastic snack on their own, perhaps with a beer. But today’s goal is Yu-Rin-Gi, or rather, Kkanpunggi, so let’s finish it!
Step 14
The air-fried chicken tenders are quite large, so cut them into three bite-sized pieces. This makes them easier to eat and allows the sauce to coat them more effectively.
Step 15
Now, reheat the prepared sauce in the pan over high heat. Add all the fried chicken tenders to the hot sauce. It’s crucial to work quickly to prevent the chicken from becoming soggy.
Step 16
Over high heat, quickly toss and stir the chicken tenders with the sauce, as if stir-frying in a wok. Ensure the sauce evenly coats every piece of chicken. Once the chicken is well-coated, turn off the heat immediately.
Step 17
And there you have it – Kkanpunggi made easily with chicken tenders and Lee Kum Kee Lemon Chicken Sauce! It’s a delightful combination of sweet and sour, with a spicy kick from the chilies, and a wonderful aroma from the garlic and scallions. This homemade version rivals any store-bought sweet and sour chicken. Enjoy!
