Step 1

Combine the chicken, ginger, soy sauce, and ground black pepper in a bowl. Mix well with a spoon and let sit for 10 to 20 minutes.Add the egg white and ½ cup potato starch. Mix well by hand.

Step 2

Heat up a small pan with ¼ cup cooking oil. When the oil is heated, lower the heat to medium and add the garlic and leek. Stir them with a wooden spoon for a couple of minutes until the garlic and leek turn light golden brown and crispy.Take the garlic and leek out with tongs and put them in a small plate. Turn off the heat and add the chili pepper flakes to the hot oil. Stir it and let it cool for a few minutes. Strain the oil.

Step 3

Heat up 1 cup of cooking oil in a 12 inch skillet or frying pan for 3-4 minutes over high heat (335-350°F).Turn down the heat to medium high and fry the chicken. When the bottom of a piece of chicken turns crunchy and light golden brown, turn it over with your tongs. It’s ok if the skillet is crowded, but split the chicken pieces with your tongs if they get stuck together. Keep rotating the chicken pieces and turning them over so they’re cooked evenly, about 5 minutes.Take them out and strain, and turn off the heat.Heat up a large pan. Add the spicy garlic leek infused oil. When the oil is heated, add the onion, green onion, red chili pepper, green chili pepper, and the small dried red chili peppers. Stir over medium high heat until the onion starts turning crispy for about 2 to 3 minutes. Add the sweet and sour sauce and stir it for about 20 to 30 seconds. Turn off the heat. Reheat the oil in the skillet and fry the chicken one more time for about 3 to 5 minutes, turning over with your tongs until it’s very crunchy and golden brown. Strain.Reheat the sauce until it’s sizzling. Add the chicken, the fried leek and garlic, and a drop of toasted sesame oil. Stir and mix to coat the chicken.

Step 4

Serve right away. Goes well with Coke : )

Step 5

lyric22 Austin, Texas joined 4/13 & has 3 commentsPosted December 7th, 2020 at 9:57 pm | Log in to reply. Couldn’t help myself – here’s another pic – really does go well with Coke!See full size image lyric22 Austin, Texas joined 4/13 & has 3 commentsPosted December 7th, 2020 at 9:56 pm | Log in to reply. Hey Maangchi!!! Made this with my friend and it was so incredibly delicious – the leek was the secret ingredient and even though I forgot the egg (oops!) it came out great – can’t wait to make it the correct way haha and thanks again!See full size image Peterinto Toronto joined 6/20 & has 1 commentPosted June 2nd, 2020 at 8:49 am | Log in to reply. I made this the other day and it was amazing. I’ve been making lots of Chinese and Thai food lately but this recipe is really good. I just added a little Gochujang sauce to the sweet and sour sauce and I also didn’t use nearly as much oil in the final dish as I found it looked way too much. But it was amazing and one of my favourites.Thank you for a great recipe and video.PEter irishrose629 Alabama joined 5/20 & has 1 commentPosted May 24th, 2020 at 11:20 am | Log in to reply. My husband and I made this last night and it was incredible. We were a little nervous to try and only used one small chicken breast, now this morning he is mad because there are no leftovers!! We had so much fun making this together :) thank you for sharing this fantastic recipe. I do have one question though, can you make a batch of the infused oil to keep on hand? NotunChef New York joined 5/20 & has 1 commentPosted May 13th, 2020 at 3:09 am | Log in to reply. This turned out amazing, thank you for this recipe. I added a little honey in the sauce for an added sweetness and glaze and substituted the leeks with thinly sliced onion :)See full size image pallavbhargava Chicago joined 5/20 & has 1 commentPosted May 12th, 2020 at 1:38 am | Log in to reply. Hey, Thanks for sharing the recipe. It satiated all my cravings!Best,Pallav brinacyl london joined 5/20 & has 1 commentPosted May 9th, 2020 at 1:10 pm | Log in to reply. Hi there! Can i use firm tofu cut i to cubes instead of the chicken?many thanks dylangaine Brooklyn, NY joined 4/20 & has 1 commentPosted April 22nd, 2020 at 8:34 pm | Log in to reply. Hi, I was very excited about trying this when I saw your video- I made it tonight and it turned out great! I used honey instead of rice syrup and AP flour instead of potato starch cuz that’s what I had. I have never made anything like this before, so I was nervous, but it turned out delicious! Thank you for creating the video!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 4th, 2020 at 12:38 am | Log in to reply. It looks crunchy and delicious even though you used flour. tonytwist Toronto, Canada joined 4/20 & has 1 commentPosted April 1st, 2020 at 2:01 pm | Log in to reply. Hi, can I substitute the potato starch with corn starch? Chef Steph Owings Mills, MD joined 11/19 & has 1 commentPosted November 17th, 2019 at 1:05 pm | Log in to reply. Hello, Maangchi’s, I have followed you foryears and everything I make of yours turns out fantastic. Thank you! Here is my version made with fried rice.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 4th, 2020 at 12:36 am | Log in to reply. It looks awesome! Nora Nero East Java, Indonesia joined 2/19 & has 13 commentsPosted April 11th, 2019 at 4:50 am | Log in to reply. Maangchi-ssi, I’d like to ask something which is quite bothering me. Maybe some other readers have already asked about this. But, I’m terribly sorry if I’m lazy enough to scroll their commentOn the “1 egg white” ingredient, you wrote “if you use 1 pound of chicken, use 1 whole egg”. So, does it mean:1. Use 1 whole “egg-white”or2. Use 1 whole “egg-with-the-yolk-included” unniechan Hungary joined 1/12 & has 18 commentsPosted March 26th, 2020 at 6:27 pm | Log in to reply. Egg white is better if you want it really crunchy. Whole egg makes it less crunchy krisalis903 Dallas, TX joined 11/18 & has 2 commentsPosted December 22nd, 2018 at 11:46 am | Log in to reply. I’ve been making a lot of your recipes this week. This one has been my favorite. I think the acidity of the vinegar or perhaps the spice of the pepper being cooked filled the house with such a strong aroma that it made my husband’s eyes water! The chicken turned out delicious and tender, but not too spicy at all. Loved it!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted December 28th, 2018 at 5:03 pm | Log in to reply. Your kkanpunggi looks fantastic! Sanotthe Aschaffenburg, Germany joined 5/17 & has 3 commentsPosted December 16th, 2018 at 8:44 am | Log in to reply. Sorry, I posted this twice by mistake! GustaafKout The Hague Netherlands joined 4/20 & has 1 commentPosted April 16th, 2020 at 8:53 am | Log in to reply. Great Recipe, the double fry works amazing. I made with bokchoi, beansprouts, tofu and rice. AMAZINGThanks for being inspiration MaangchiSee full size image Sanotthe Aschaffenburg, Germany joined 5/17 & has 3 commentsPosted December 16th, 2018 at 8:43 am | Log in to reply. The kkangpunggi I made for lunch today. This morning it was snowing in Germany an I thought about your kkanpunggi video and found you are right: comfort food is the best thing to make on a grey snowy winter Sunday like today.See full size image peonygirl portland, oregon joined 8/09 & has 50 commentsPosted December 1st, 2018 at 11:32 am | Log in to reply. Hi Maangchi,This looks so tasty! I think it’s the same as Kung pao chicken I used to get in Chinese restaurants. They also served Kung Pao beef, which was good too.