Crispy Chili Garlic Chicken
Kkanpunggi is a Korean-Chinese dish of chicken thigh pieces coated in potato starch and deep-fried until shattering-crisp, then tossed quickly over high heat in a sauce built from garlic, dried chilies, soy sauce, vinegar, and sugar. The thin glaze coats the crunchy exterior with a balance of salty, sour, and sweet notes without softening it. Intense garlic aroma and the slow burn of dried chilies define the dish's character, and speed is essential - the chicken must be served immediately to preserve its crunch. It is one of the most popular anju dishes, frequently ordered alongside beer or soju.
Adjust Servings
Instructions
- 1
Coat chicken with starch and deep-fry until crispy.
- 2
Sauté garlic and dried chilies for aroma.
- 3
Add soy sauce, vinegar, and sugar to make the sauce.
- 4
Add fried chicken and toss over high heat for 1 minute.
- 5
Turn off heat when the chicken is lightly glazed.
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