Crispy and Sweet & Savory Kanpunggi
Crispy and Sweet & Savory Kanpunggi
Master the Ultimate Kanpunggi Recipe at Home!
Discover the secret to making Kanpunggi, a beloved Chinese dish, effortlessly at home! This recipe delivers a perfect balance of sweet and savory flavors, with wonderfully crispy fried chicken coated in a delicious sauce. It’s an impressive dish for any occasion, a delightful side, or a perfect snack. Let’s get cooking!
Main Ingredients- 300g Chicken meat (thigh or breast)
- 1 cup Potato starch (using a paper cup as measurement)
- 1 Egg white
- 1 Tbsp Curry powder
- 1 cup Soju (for tenderizing and removing odor, using a paper cup as measurement)
- 1 pinch Salt
- 1 pinch Black pepper
- 5 cups Cooking oil (for deep-frying, using a paper cup as measurement)
Kanpunggi Sauce- 3 cloves Garlic, minced
- 1 Red chili pepper
- 2 Korean green chili peppers
- 2 Tbsp Vinegar
- 2 Tbsp Oyster sauce
- 1 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1/2 cup Water (using a paper cup as measurement)
- 3 cloves Garlic, minced
- 1 Red chili pepper
- 2 Korean green chili peppers
- 2 Tbsp Vinegar
- 2 Tbsp Oyster sauce
- 1 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1/2 cup Water (using a paper cup as measurement)
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your Kanpunggi. Slice the garlic thinly or mince it. Remove the seeds from the red chili and Korean green chili peppers, then slice them diagonally into bite-sized pieces. If you enjoy a spicier kick, you can leave the seeds in.
Step 2
Cut the chicken meat into bite-sized pieces, about 2-3 cm in size. Place the chicken in a bowl, add curry powder, soju, salt, and pepper. Mix well to marinate the chicken. The curry powder and soju will help remove any gamey odor and enhance the flavor. Let it marinate for about 5 minutes.
Step 3
Add the egg white to the marinated chicken and mix gently. Next, generously add potato starch and knead the chicken until it’s evenly coated. Ensure the starch coating adheres well to the chicken pieces. Letting the starch-coated chicken rest in the refrigerator for about 10 minutes will make it extra crispy when fried.
Step 4
Pour about 5 cups of cooking oil into a deep pan or wok and heat over medium heat. Once the oil reaches approximately 170°C (if a piece of coating floats immediately when dropped in, it’s ready), carefully add the starch-coated chicken. Fry for about 5 minutes for the first fry. Stir occasionally to prevent the chicken pieces from sticking together. This initial fry cooks the chicken through.
Step 5
Remove the chicken from the oil using a sieve and drain off excess oil thoroughly. Allow the chicken to cool slightly while you reheat the oil. This double-frying technique is the secret to achieving extra crispiness.
Step 6
Increase the oil temperature to about 180°C. Now, carefully add the slightly cooled, first-fried chicken back into the hot oil and fry for another 2-3 minutes until golden brown and crispy. Be careful not to over-fry, as this can make the chicken tough.
Step 7
Once again, drain the double-fried chicken thoroughly using a sieve. Place the chicken on a plate lined with paper towels to absorb any remaining oil, ensuring maximum crispiness.
Step 8
Now, let’s make the sauce. In a clean pan, leave about 1-2 tablespoons of the oil used for frying the chicken and discard the rest. Heat the pan over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 9
Once the garlic is fragrant, add the oyster sauce, soy sauce, vinegar, sugar, and water. Stir well and bring to a simmer. Cook over high heat, stirring constantly, for about 2-3 minutes until the sauce thickens into a glaze. Ensure the sugar dissolves completely and all ingredients are well combined.
Step 10
When the sauce has thickened slightly, add the prepared red and green chili peppers. Stir-fry over high heat for about 30 seconds. The goal is to keep the peppers vibrant in color and slightly crisp.
Step 11
Finally, turn off the heat. Add the fried chicken pieces to the sauce pan. Toss quickly for about 10 seconds, just enough to coat the chicken with the sauce. It’s crucial not to over-mix, as this will compromise the chicken’s crispiness. Serve immediately and enjoy your delicious homemade Kanpunggi!
