Kkanpunggi: Korean Garlic Fried Chicken
Kkanpunggi is bite-sized chicken, double-fried for a glass-like crunch, then tossed quickly in a sharp, sticky sauce of soy, vinegar, sugar, and heavy garlic. The goal is a coating that stays crisp despite the glaze.
- Difficulty
- Intermediate
- Total time
- 45 min
- Hands-on
- 30 min
- Serves
- 2
Ingredients
- 1 lb chicken thigh, cut into 1-inch chunks
- 1/2 cup potato starch
- 1 egg white
- 2 tbsp minced garlic
- 3 dried red chilies, chopped
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 green onion, sliced
- as needed neutral oil for frying
Step by step
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.
Questions people ask
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.
Tips
- 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.
Variations
- Spicy Version: Add one tablespoon of gochujang into the sauce base for a deeper, earthier heat.