Kkanpunggi
Servings: 4
Calories: 508kcal
Ingredients
- 400 g Chicken Breast – Cubed.
- 1 Egg White - Coat the chicken with soy sauce.
- 2 Tbsp Chili oil - ½ tsp Gochugaru, 4 Tbsp cooking oil
- 1 tbsp Dark Soy sauce
- 1/2 cup Cooking oil – To fry the chicken.
Vegetables
- 200 g Leek – Thinly sliced in circular shape.
- 1 Medium onion – Sliced.
- 7 Garlic cloves – Sliced.
- 10 g Fresh ginger - Minced.
Sauce
- 2 Tbsp Oyster sauce
- 1½ Tbsp Rice vinegar
- 1 Tbsp Dark soy sauce
- 1 tsp Ground white pepper
- 1 tsp Brown Sugar
- 4 Tbsp Water
Batter
- ½ cup All-purpose flour
- 2 Tbsp Water
- 1 tsp Corn Starch
Instructions
- Prep Ingredients: Thinly slice leeks and garlic. Mince the ginger, chop the green onions, and wash the dried red chilies. Cut the chicken into ½-inch cubes and pat dry. Add soy sauce and egg white to the chicken, then refrigerate until it is time to fry.
- Make Sauce: In a bowl, combine oyster sauce, vinegar, corn starch, dark soy sauce, sugar, and water. Mix well and set aside.
- Sauté Aromatics: Heat oil in a wok over medium-low heat. Sauté leeks and garlic until caramelized, then remove and set aside.
- Prepare Chili Oil: In the same wok, fry 1 tablespoon of gochugaru in cooking oil for 30 seconds on low heat.
- Fry Chicken: In a separate pan, lightly coat chicken with flour and a few drops of water for crispiness. Heat oil to 170-180°C (338-356°F) and fry chicken for 4 minutes on each side. Remove and set aside.
- Combine: In the wok with chili oil, add onion and ginger; cook for 8 minutes. Add the prepared sauce, then the fried chicken. Stir well and fry for 2 minutes.
- Finish: Drizzle with sesame oil, garnish with black sesame seeds, and serve warm.
Nutrition
Calories: 508kcal | Carbohydrates: 33g | Protein: 21g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1319mg | Potassium: 516mg | Fiber: 2g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg