Spicy Garlic Fried Chicken (Kkanpunggi)

Ingredients

• 0.5 lb Chicken Thighs (boneless, skinless) (cut into bite‑size pieces)
• 0.5 tsp Fresh Ginger (finely grated)
• 1 tsp Soy Sauce (for marinating chicken)
• to taste Ground Black Pepper (freshly ground)
• 1.25 cup Vegetable Oil (for deep‑frying and oil infusion)
• 4 Garlic Cloves (tips removed, halved)
• 1 handful Leek (thin match‑stick cut)
• 1 tbsp Red Chili Flakes (coarse) (adjust to heat preference)
• 1/4 cup Onion (small, diced)
• 1 Fresh Red Chili Pepper (thinly sliced, seeds removed)
• 1 Jalapeno or Green Chili Pepper (thinly sliced)
• 2 stalks Green Onion (scallion) (chopped)
• 1 tbsp Soy Sauce (for sauce)
• 2 tbsp Water
• 1 tbsp Rice Vinegar
• 1 tsp Potato Starch (for sauce thickening)
• 2 tbsp Rice Syrup (or honey as substitute)
• 1 Egg White (room temperature)
• 0.5 cup Potato Starch (for coating) (room temperature)
• 1 tsp Sesame Oil (for finishing)

Instructions

1. Marinate the Chicken

   Place the bite‑size chicken pieces in a bowl. Add 1 tsp soy sauce, ½ tsp grated ginger, and a pinch of ground black pepper. Toss to coat evenly and set aside for a few minutes while you prep the other ingredients.

   Time: PT5M

2. Prepare the Infused Oil

   Thinly slice the leek into match‑sticks and halve the garlic cloves. In a small saucepan, heat ¼ cup vegetable oil over medium heat. Add the garlic first and sauté for about 30 seconds, then add the leek and stir for another 30 seconds. Finally, stir in 1 tbsp red chili flakes and cook for another 30 seconds until fragrant. Remove from heat and strain the oil into a small bowl, discarding the solids.

   Time: PT5M

   Temperature: medium heat

3. Make the Sweet‑Sour Sauce

   In a separate bowl whisk together 1 tbsp soy sauce, 2 tbsp water, 1 tbsp rice vinegar, 1 tsp potato starch, and 2 tbsp rice syrup until smooth. Set aside.

   Time: PT2M

4. Coat the Chicken

   Separate the egg white into a shallow bowl. In another bowl, place ½ cup potato starch. Dip each marinated chicken piece first into the egg white, then roll in the potato starch, pressing gently so a thin coating adheres.

   Time: PT3M

5. First Fry (Blanch)

   Heat 1 cup vegetable oil in a wok or deep pan to about 350°F (175°C). Working in batches, add the coated chicken pieces and fry for 2–3 minutes until just set but not browned. Remove with tongs and drain on a plate lined with paper towels.

   Time: PT6M

   Temperature: 350°F

6. Stir‑Fry Vegetables

   In the same pan (remove excess oil, leaving about 2 tbsp), add the diced onion, sliced red chili, jalapeno, and green onion. Stir‑fry over medium‑high heat for 2 minutes until slightly softened.

   Time: PT2M

   Temperature: medium‑high heat

7. Add Sauce and Combine

   Pour the prepared sweet‑sour sauce over the vegetables, stirring constantly. Let the sauce bubble for about 30 seconds to thicken, then add the previously fried chicken pieces. Toss everything together so the chicken is evenly coated.

   Time: PT3M

   Temperature: low heat

8. Second Fry for Extra Crunch

   Increase the oil temperature back to 350°F. Quickly fry the coated chicken (now mixed with sauce) for another 1–2 minutes until the exterior is golden and ultra‑crisp. Drain again on paper towels.

   Time: PT3M

   Temperature: 350°F

9. Finish with Infused Oil and Sesame Oil

   Drizzle the strained leek‑garlic chili oil over the fried chicken. Add 1 tsp sesame oil for aroma, give a final gentle toss, then serve immediately.

   Time: PT2M

10. Serve

    Transfer the hot, crunchy chicken to a serving plate. Enjoy while still crisp!

    Time: PT1M

Nutrition Facts

Calories

480

Protein

28 g

Carbohydrates

30 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs (boneless, skinless): Chicken breast
• Instead of Fresh Ginger: ground ginger
• Instead of Soy Sauce: tamari
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Leek: green onion
• Instead of Red Chili Flakes (coarse): gochugaru
• Instead of Onion: shallot
• Instead of Fresh Red Chili Pepper: jalapeno
• Instead of Jalapeno or Green Chili Pepper: green chili
• Instead of Soy Sauce (for sauce): tamari
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Potato Starch: cornstarch
• Instead of Rice Syrup: honey, maple syrup
• Instead of Egg White: aquafaba (1 tbsp)
• Instead of Potato Starch (for coating): cornstarch
• Instead of Sesame Oil: toasted oil

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowls
• Measuring Spoons
• Measuring Cup
• Wok or Deep Frying Pan
• Tongs
• Strainer or Fine Mesh Sieve
• Spatula
• Small Saucepan
• Plate for Draining
• Stove

Critical Steps — Do Not Skip

• Marinating the chicken with soy sauce, ginger and pepper
• Infusing the oil without burning garlic
• Coating the chicken evenly with egg white and potato starch
• Maintaining oil at 350°F for both frying stages
• Second quick fry to achieve extra crunch

Chef Tips from the Video

• For extra aroma, add a few whole dried shiitake mushrooms to the oil infusion and remove before straining.
• Use a deep‑fat fryer or a heavy‑bottomed pot for more stable oil temperature.
• Serve with a side of pickled radish to cut the richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat in a hot oven (350°F) to regain crispness.

Freezer: Not recommended; texture becomes soggy after freezing.

Room temperature: Do not leave at room temperature for more than 1 hour due to food safety.

Make-Ahead Tips

• Prepare the sweet‑sour sauce up to 4 hours ahead and refrigerate.
• Infused oil can be made a day before; store in a sealed jar.
• Coated chicken can be kept in the fridge for 30 minutes before the first fry.