Kkanpunggi
Servings: 2
Ingredients
- 400 g Chicken Breast – cubed
- 2 Tbsp Chili oil - ½ tsp Gochugaru, 4 Tbsp cooking oil
- 1 cup Cooking oil – to fry the chicken.
Vegetables
- 200 g Leek – thinly sliced like matchsticks
- 1 Medium onion – sliced
- ½ Yellow bell pepper – thinly sliced
- ½ Red bell pepper – thinly sliced
- 7 Garlic cloves – minced
- 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 Sugar
- 4 Tbsp Water
Batter
- ⅔ cup All-purpose flour
- 2 Tbsp Water
Instructions
- Prepare the ingredients: Slice onion, mince garlic, julienne bell peppers, and slice leek. In a bowl, mix oyster sauce, rice vinegar, dark soy sauce, sugar, and water until sugar dissolves. Cut chicken breast into bite-sized cubes.
- Stir fry aromatics: In a wok, heat chili oil and sauté onion, garlic, and ginger for 2 minutes. Add leek and cook for 1 more minute.
- Coat and fry chicken: Pat chicken dry and coat with flour without rubbing. Add cooking oil to a pan, heat to 170-180 °C (338-356 °F), and fry chicken for 4 minutes on each side.
- Combine and serve: In the wok, add bell peppers and base sauce, stir-fry for 2 minutes. Then, add fried chicken, toss well, and drizzle sesame oil before serving warm.