Crispy Chili Garlic Chicken
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 8
About this dish
Kkanpunggi does not sit in a pool of sauce.
Read more
Chicken thigh, fried twice, is tossed for a moment over high heat with garlic, dried chilies, soy sauce, vinegar and sugar, and comes out with just a thin, sticky coat on a crisp crust.
Ingredients
Instructions
- 1
Cut 400 g chicken thigh into bite-size pieces and pat the surface very dry.
Coat each piece evenly with 4 tablespoons potato starch, pressing lightly so the starch adheres without forming thick clumps.
- 2
Heat 2 cups cooking oil over medium high heat until a pinch of starch rises quickly to the surface.
Fry the chicken in batches so the pieces do not stick together or lower the oil temperature too much.
- 3
When the coating feels firm and turns pale golden, lift the chicken out and rest it for 1 minute.
Fry it again until the skin side is crisp and the crust sounds dry when tapped.
- 4
After the second fry, check that the largest chicken piece has reached 74°C (165°F) in the center.
Remove the chicken and transfer 1 tablespoon frying oil to another pan. Briefly stir the garlic and 6 dried chilies over medium heat without scorching them.
- 5
Add 1.5 tablespoons soy sauce and 1 tablespoon sugar, then stir until the edges start bubbling.
Add 1 tablespoon vinegar near the end and do not reduce the sauce for long, so the acidity stays clear.
- 6
Raise the heat to high and add the fried chicken immediately.
Toss for less than 1 minute, just until a thin glaze clings to the crust, then plate at once and serve before the coating softens.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Iriko Mochi (Parched Rice Flour Cake)
potato starch
Korean Sweet Spicy Dakgangjeong
potato starch
Korean Aster Leaf Soy Pickle
dried chili