Korean-Chinese Spicy Chicken
Kkanpunggi
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 3
Ingredients
- 1.5 lb Chicken thighs (boneless, bite-sized)
- ½ cup Cornstarch
- 2 tablespoons Soy sauce
- 2 tablespoons Sugar
- 1 tablespoon Rice vinegar
- 4 cloves Garlic (minced)
- 6 Dried chili peppers
- 2 cups Vegetable oil (for frying)
Instructions
- Coat chicken pieces in cornstarch. Heat oil to 350°F (175°C) and fry in batches for 8-10 minutes until golden and crispy. Drain.
- Make the sauce: In a small bowl, mix soy sauce, sugar, rice vinegar, and 2 tablespoons water.
- In a clean wok or pan, heat 1 tablespoon of oil. Add garlic and dried chili peppers. Stir-fry for 30 seconds until fragrant.
- Add the sauce and fried chicken. Toss quickly over high heat for 1-2 minutes until the sauce coats the chicken. Serve immediately.
From K-Kitchen — koreanhomecook.com