Sweet and Spicy Kkanpung Chicken
Sweet and Spicy Kkanpung Chicken
Transform Leftover Fried Chicken into Delicious Kkanpung Chicken!
Got leftover fried chicken? Don’t let it go to waste! This recipe turns it into a fantastic Kkanpung chicken, a popular Korean-Chinese dish with a delightful sweet, sour, and spicy glaze.
Main Ingredients- 1/2 medium onion
- 1/2 stalk green onion (approx. 10-15 cm length)
- 1 Korean chili pepper (adjust for spice preference)
- 2 tsp minced garlic
- About 12 pieces of leftover fried chicken (boneless recommended)
Kkanpung Sauce- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 2 Tbsp cooking wine (like Mirin)
- 1 Tbsp honey (or corn syrup/oligo syrup)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 2 Tbsp cooking wine (like Mirin)
- 1 Tbsp honey (or corn syrup/oligo syrup)
Cooking Instructions
Step 1
This recipe is all about giving your leftover fried chicken a delicious makeover into Kkanpung chicken! Using boneless chicken pieces will make this dish much easier and more enjoyable to eat. While you can use bone-in chicken, it’s recommended to remove the bones and use only the meat.
Step 2
First, let’s prepare the vegetables that will add flavor and texture to your Kkanpung chicken. Take half a medium onion, peeled and washed.
Step 3
Finely chop the onion or slice it into small pieces. Chopping it finely will help it meld beautifully with the sauce. If slicing, aim for uniform thickness so it cooks evenly.
Step 4
Next, prepare the green onion. You can use both the white and green parts. Use about half a stalk, approximately 10-15 cm in length.
Step 5
Just like the onion, finely chop the green onion. Cutting it into small pieces will allow its flavor to infuse well into the sauce. You can also reserve some for garnish later.
Step 6
Now, let’s add a touch of heat with a Korean chili pepper. Use one pepper; if you enjoy more spice, feel free to add two. If you prefer less heat, you can substitute it with a regular bell pepper or a milder green chili.
Step 7
Remove the seeds from the chili pepper and chop it finely. The seeds contain most of the heat, so adjust according to your preference. Fine chopping ensures the spice is distributed evenly.
Step 8
Now, let’s make the delicious Kkanpung sauce that is key to this dish! Start by measuring out 1 tablespoon of sugar.
Step 9
Add 1 tablespoon of oyster sauce for that savory umami flavor.
Step 10
Pour in 1 tablespoon of regular soy sauce. It’s best to use regular soy sauce rather than dark soy sauce for the right color and taste profile.
Step 11
Add 2 tablespoons of vinegar to bring in that characteristic tanginess. Standard rice vinegar or white vinegar works well here.
Step 12
Incorporate 2 tablespoons of cooking wine (such as Mirin or Shaoxing wine) to enhance the aroma and remove any unwanted odors.
Step 13
Finally, add 1 tablespoon of honey or corn syrup (or oligo syrup) for sweetness and a glossy finish. You can adjust the sugar content to your liking.
Step 14
Combine all the sauce ingredients in a small bowl. Whisk or stir well with a spoon until the sugar is dissolved. Making the sauce in advance saves precious cooking time.
Step 15
Grab a wok or a deep frying pan and place it over low heat. Using a deep pan helps prevent the sauce from splattering and makes stir-frying easier.
Step 16
Pour a generous amount of cooking oil into the pan. You don’t need to deep-fry the chicken, but enough oil will help coat the vegetables and chicken evenly with the sauce.
Step 17
Once the pan is slightly heated, add the 2 teaspoons of minced garlic. Garlic can burn quickly, so keep an eye on the heat.
Step 18
Sauté the minced garlic over medium-low heat until fragrant. Cook until the garlic turns lightly golden and releases its aroma. Be careful not to burn it!
Step 19
Once the garlic is fragrant, add all the prepared vegetables – onion, green onion, and chili pepper – to the pan. Stir-fry them over medium heat, rather than high heat, to soften them slightly.
Step 20
Stir-fry the vegetables until they become slightly translucent but still retain a bit of their crispness. Overcooking will make them mushy and reduce their appeal.
Step 21
When the vegetables are tender-crisp, pour in the pre-mixed Kkanpung sauce. It’s a good idea to reduce the heat slightly before adding the sauce.
Step 22
Gently stir the vegetables with a spatula to coat them evenly with the sauce. Let the sauce mingle with the vegetables for a moment.
Step 23
Once the sauce begins to bubble and simmer, add your leftover fried chicken pieces to the pan. You might want to increase the heat slightly before adding the chicken.
Step 24
Stir and toss the chicken pieces gently to ensure they are evenly coated with the bubbling sauce. Continue to stir-fry for about 2-3 minutes until the sauce thickens and coats the chicken with a glossy sheen.
Step 25
The Kkanpung chicken is ready when the sauce has thickened and coated the chicken beautifully. Turn off the heat and transfer the dish to a serving plate immediately.
Step 26
Serve immediately while it’s hot and delicious! Your leftover chicken has been transformed into an impressive dish. Enjoy your Kkanpung chicken!
