Panda's Inventory

Kkanpunggi (Garlic Fried Chicken)

Prep Time: 10 minutes
Cooking Time: 15 minutes
Calories per serving:
 
servings
  • 7 cloves garlic
  • 3 g ginger
  • 1/2 bell pepper green
  • 2 spring onions
  • 4 dried chilies
  • chili oil
  • sesame oil
  • Chicken
  • 250 g chicken or tofu
  • 3/4 cup cornstarch
  • 1 tsp mirin
  • 1/2 egg white
  • salt
  • Pepper
  • Sauce
  • 1 1/2 tbsp sugar
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 3 tbsp rice vinegar
  • 3 tbsp water
  • 1/2 tsp Pepper
  • 1/2 tsp MSG
  1. Add the cornstarch to a bowl, flatten and carefully cover with water. Set aside until the water is mostly clear.
  2. Finely dice the bell pepper, cut the dried chilies into segments, slice the spring onions (separate the white and green parts), mince the ginger and garlic and cut the chicken into bite-size pieces. Combine the sauce ingredients. Set everything aside.
  3. Carefully pour out the water from the cornstarch. Combine the chicken, mirin, salt, pepper and egg white, crumble in the cornstarch and massage until everything is coated evenly.
  4. Heat up some oil to 170┬░C. Add the chicken piece by piece and fry for 3-4 minutes. Transfer to a colander to drain and separate the pieces if necessary. Let the oil come up to temperature again and fry for another 3 minutes. Set aside to drain.
  5. Heat up a pan or wok and add some chili oil. Fry the garlic, ginger, white parts of the spring onions, bell pepper and dried chilis over medium-high heat for 2-3 minutes or until fragrant.
  6. Meanwhile, bring the oil back up to 170┬░C. Add the sauce to the pan, bring to a simmer and turn down the heat to low.
  7. Fry the chicken for another 3 minutes, then transfer to the pan. Add the remaining spring onions, sprinkle in some sesame oil and toss until everything is evenly coated.
  8. Serve with rice or double the recipe if eating it on its own.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Calories per serving:
 
servings
  • 7 cloves garlic
  • 3 g ginger
  • 1/2 bell pepper green
  • 2 spring onions
  • 4 dried chilies
  • chili oil
  • sesame oil
  • Chicken
  • 250 g chicken or tofu
  • 3/4 cup cornstarch
  • 1 tsp mirin
  • 1/2 egg white
  • salt
  • Pepper
  • Sauce
  • 1 1/2 tbsp sugar
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 3 tbsp rice vinegar
  • 3 tbsp water
  • 1/2 tsp Pepper
  • 1/2 tsp MSG
  1. Add the cornstarch to a bowl, flatten and carefully cover with water. Set aside until the water is mostly clear.
  2. Finely dice the bell pepper, cut the dried chilies into segments, slice the spring onions (separate the white and green parts), mince the ginger and garlic and cut the chicken into bite-size pieces. Combine the sauce ingredients. Set everything aside.
  3. Carefully pour out the water from the cornstarch. Combine the chicken, mirin, salt, pepper and egg white, crumble in the cornstarch and massage until everything is coated evenly.
  4. Heat up some oil to 170┬░C. Add the chicken piece by piece and fry for 3-4 minutes. Transfer to a colander to drain and separate the pieces if necessary. Let the oil come up to temperature again and fry for another 3 minutes. Set aside to drain.
  5. Heat up a pan or wok and add some chili oil. Fry the garlic, ginger, white parts of the spring onions, bell pepper and dried chilis over medium-high heat for 2-3 minutes or until fragrant.
  6. Meanwhile, bring the oil back up to 170┬░C. Add the sauce to the pan, bring to a simmer and turn down the heat to low.
  7. Fry the chicken for another 3 minutes, then transfer to the pan. Add the remaining spring onions, sprinkle in some sesame oil and toss until everything is evenly coated.
  8. Serve with rice or double the recipe if eating it on its own.