Crispy Kkanpunggi
Crispy Kkanpunggi
The Ultimate Sweet & Savory Kkanpunggi: Easy Homemade Recipe
Learn how to make delicious Kkanpunggi at home that rivals your favorite restaurant! This recipe uses chicken breast for a crispy exterior and tender interior, coated in a perfectly balanced sweet, savory, and slightly spicy sauce. It’s a fantastic dish the whole family will enjoy.
Main Ingredients- 400g chicken breast
- Milk (for tenderizing and removing gamey smell)
- Pinch of black pepper
- Pinch of salt
- Pinch of dried parsley (optional)
- Vegetable oil (for deep frying)
- Cornstarch slurry (for thickening sauce)
Batter Ingredients- Korean pancake mix (buchimgaru) or cornstarch
- Ice-cold water
- Pinch of black pepper
- Pinch of dried parsley (optional)
Kkanpunggi Sauce- 1/2 green bell pepper
- 1/4 onion
- 1 Tbsp minced garlic
- 1 Korean chili pepper (optional, for extra spice, deseeded and minced)
- 3 Tbsp soy sauce
- 2 Tbsp plum wine or cooking wine
- 1 Tbsp sugar
- 2 Tbsp corn syrup or oligosaccharide
- 1 Tbsp Tabasco hot sauce (for flavor and heat)
- Korean pancake mix (buchimgaru) or cornstarch
- Ice-cold water
- Pinch of black pepper
- Pinch of dried parsley (optional)
Kkanpunggi Sauce- 1/2 green bell pepper
- 1/4 onion
- 1 Tbsp minced garlic
- 1 Korean chili pepper (optional, for extra spice, deseeded and minced)
- 3 Tbsp soy sauce
- 2 Tbsp plum wine or cooking wine
- 1 Tbsp sugar
- 2 Tbsp corn syrup or oligosaccharide
- 1 Tbsp Tabasco hot sauce (for flavor and heat)
Cooking Instructions
Step 1
To effectively remove any gamey smell from the chicken breast, soak it in milk for about 10-20 minutes. While the chicken is soaking, cut it into bite-sized pieces. Pat the chicken dry and season generously with salt, pepper, and optional dried parsley.
Step 2
Now, let’s prepare the batter. In a bowl, combine the Korean pancake mix (or cornstarch). Gradually add ice-cold water while stirring to create a light batter. It should be thin enough to lightly coat the chicken without being too thick. Stir in a pinch of pepper and optional dried parsley.
Step 3
Heat about 2 inches of vegetable oil in a small, deep pot over medium-high heat to around 170°C (340°F). Lightly coat each piece of seasoned chicken breast with the batter. Carefully place the battered chicken into the hot oil, frying until golden brown and crispy. Avoid overcrowding the pot, which can cause the chicken to stick together. Once fried, remove the chicken with a slotted spoon and drain on paper towels.
Step 4
Prepare the vegetables for the Kkanpunggi sauce. Finely dice the green bell pepper and onion, removing the seeds. Have 1 tablespoon of minced garlic ready. If you prefer more heat, finely mince 1 Korean chili pepper (seeds removed).
Step 5
In a clean pan, add a little oil and heat over medium heat. Add the minced garlic and onion, sautéing until fragrant. Then, add the diced bell pepper (or chili pepper) and stir-fry for another minute. Pour in the soy sauce, plum wine, corn syrup, sugar, and the minced Korean chili pepper. Bring the mixture to a simmer. For an extra kick and depth of flavor, stir in the Tabasco hot sauce.
Step 6
Once the sauce is bubbling, it’s time to thicken it. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Gradually pour this slurry into the simmering sauce while stirring continuously until you achieve a thick, glossy consistency.
Step 7
Add the fried chicken pieces to the thickened sauce. Increase the heat to high and stir-fry quickly, ensuring each piece of chicken is evenly coated with the glossy sauce. Cook for about 30 seconds to 1 minute until the sauce clings to the chicken. Serve immediately and enjoy your homemade Kkanpunggi!
