kkanpunggi

Crispy fried shrimp tossed in a sweet, spicy, tangy sauce

Kkanpung Shrimp (Korean Crispy Sweet and Spicy Shrimp)

Shrimp (Peeled and deveined, tail removed)

green onion

Carrot

Green onion

Red chilli pepper

red chilli pepper

Potato starch

Sugar

tbsp Vinegar

tbsp Oyster sauce

Soy sauce

tbsp Mirim (Korean cooking wine)

Add 2/3 cup potato starch to a bowl with 1 cup of water. Allow to sit for about 10 minutes, then scoop out water leaving just starchy mixture at bottom of bowl.

Finely chop onion, carrot, green onion, red chilli pepper and dried chilli pepper. Set aside. Mix sauce ingredients in a small bowl and set aside.

Add 2 inches of oil to a pot and heat to 360 F. Dredge shrimp in starch (it will have a strange texture, like mud) and fry for about 1.5-2 minutes and remove from oil. Work in batches as to not overcrowd the pot.

Heat 3 tbsp oil in a large sauté pan over medium high heat. Add dried chillis and green onion and cook for about 2 minutes until fragrant. Add all remaining vegetables and sauce mixture. Cook for about 2-3 minutes until sauce has reduced significantly.

Add shrimp to sauce and toss for about 2 minutes.

Spicy Garlic Fried Chicken or Kkanpunggi is crispy chicken, coated in a spicy-garlicky sauce. It&#39;s perfect for any game day snack or succulent meal!

Korean Spicy Garlic Fried Chicken (Kkanpunggi)

Chicken Thigh Fillet (Cut to bite-size pieces)

tbsp Garlic

Salt

Black Pepper (To taste)

pc Egg

Potato Starch

Water

tbsp Soy Sauce

tbsp Plum Sauce

tbsp Chili Oil

tsp Potato Starch

Onion (Diced)

Red Bell Pepper (Diced)

Green Bell Pepper (Diced)

Cut the chicken to bite size pieces.

Let it brine in garlic, salt, and pepper for 30 minutes to 24 hours.

For the batter, add egg, potato starch, and water. Mix thoroughly and check for consistency. It should not be too thick that you can lift the bowl, add water as needed. It should not be too thin that it drips, add potato starch as needed.

In a deep pot, heat up the oil until 350F.

Do the first fry for 5-6 minutes, then rest the chicken for 2 minutes.

Lightly beat the chicken to create air holes, then fry again at 375F for 2-3 minutes.

In a bowl, combine soy sauce, sugar, garlic, plum sauce, and water to create the sauce. In another bowl, combine potato starch and water to create a slurry.

In a pan, bring the sauce to a boil and cook it down to half.

Let the sauce cool before adding chili oil and vinegar to prevent the vinegar from evaporating.

After adding chili oil and vinegar, simmer the sauce again then add the vegetables and potato starch slurry. Mix thoroughly.

Immediately toss the chicken in the sauce. Make sure all chicken pieces are coated thoroughly.

Plate, garnish with fried garlic and sesame seeds, and enjoy!

https://www.youtube.com/watch?v=EUKiSsOkRUs

aka Kkangpoongi 

This jawn goes well with Jjangmyun!!

Hope you enjoy!!~ Have a great week.

Peace & Sarang ✌🏼❤️

Spicy Garlic Fried Chicken 🍗👨🏻‍🍳🔥

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Kkanpung Shrimp (Korean Crispy Swee...

Korean Spicy Garlic Fried Chicken (...

Top 2 kkanpunggi recipes from across the web

The most viewed kkanpunggi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kkanpung Shrimp (Korean Crispy Swee...

Korean Spicy Garlic Fried Chicken (...

The most viewed kkanpunggi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine