Kkanpunggi: Korean Garlic Fried Chicken
This isn't the heavy-battered American-style fried chicken. It relies on a starch-heavy coating that shatters when you bite it, providing the necessary barrier to keep the sauce from turning the meat soggy.
Control the moisture and the temperature.
Pat your chicken bone-dry before coating it, and do not crowd the wok; if the oil temperature drops too far, your chicken will be greasy instead of crisp.
- Wok or deep-sided heavy skillet
- Spider strainer
- Whisk
- Two bowls
What goes in.
- 1 lbchicken thigh, cut into 1-inch chunks
- 1/2 cuppotato starch
- 1egg white
- 2 tbspminced garlic
- 3dried red chilies, chopped
- 2 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbspsugar
- 1green onion, sliced
- as neededneutral oil for frying
Hydrate the starch
Mixing the potato starch with the egg white creates a tacky, thick paste that adheres tightly to the chicken, forming a shell that stays rigid after frying.
The method.
Prep the chicken
Toss the chicken chunks with the egg white and potato starch until a thick, gloopy layer forms on every piece.
First fry
Heat oil to 325°F. Fry chicken in batches for 3-4 minutes until pale gold. Remove and drain on a wire rack.
Second fry
Increase oil heat to 375°F. Drop chicken back in for 60 seconds. This step is for the crunch; pull them out the moment they turn deep tan.
Make the sauce
Empty the wok of oil, leaving a thin film. Sauté garlic and dried chilies until fragrant. Add soy sauce, vinegar, and sugar. Let it bubble into a syrup.
Toss
Add the fried chicken to the sauce and toss rapidly for 10 seconds to coat. Finish with green onions and serve immediately.
Other turns to take.
Spicy Version
Add one tablespoon of gochujang into the sauce base for a deeper, earthier heat.
When it doesn't go to plan.
Use potato starch, not cornstarch; potato starch provides a noticeably lighter, more airy crunch.
If the sauce seems too thin, add a teaspoon of starch slurry to the wok before tossing the chicken.
Eat within five minutes of plating; the sauce will eventually compromise the crust if left sitting.
The ones that keep coming up.
Can I use chicken breast?
Yes, but thigh meat remains more succulent under the intense heat of the double-fry.
Why the double fry?
The first fry cooks the interior; the second fry evaporates surface moisture and expands the crust, ensuring it remains firm against the liquid sauce.
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