This is a delicious fusion dish that’s on the menu at Korean-Style Chinese Restaurants.
Kkanpunggi is chicken (or shrimp) that’s been fried crispy, then tossed in a tangy, sweet and slightly spicy sauce.
To be honest, I would love to order Kkanpunggi Chicken, everytime I go out for Jajangmyeon.
But it’s expensive – about $25-$35 a plate.So it’s typically ordered when dining in a group (which is rare these days).
So for those who crave this delicious dish, I found the perfect way to make it at home – simple & quick.
Start by buying fried chicken from your local market.
Then we’ll make a special Kkanpunggi sauce (originally by Chef Lee Yeon Bok)
Cooking tips for Kkanpunggi Chicken.
We’ll start by making an aromatic chili oil – this will be the spicy element.
(Now, I highly recommend getting all of the aromatics ready on a plate – as we’ll need to sauté quickly.)
Place the oil on a medium heat, and once it’s hot…
Start by breaking up a few dried Peperoncino (2-3) or dried Thai Chili Peppers.
Sauté it in the oil, alongside the diced spring onions and minced garlic.
Next, we’ll add in a few teaspoons of gochugaru flakes.
With the gochugaru, you’ll see the oil turn a deep red color!
Next, add the chicken in first into this chili oil (not the sauce).
Stir-fry the chicken pieces around.
Then we’ll add the tangy and sweet component – which comes from our sauce.
Add the sauce around the rim of your wok (or pot).
As it falls down the side, the sauce heats up – and the sugar will thicken the sauce.
How much sauce to add?
Start with 7-8 spoonfuls of the sauce.
If you want it more saucy (and sweeter), add in 4-5 spoonfuls more!
And don’t forget to add in those fresh green onions pieces at the end. The green breaks up the montonous red color of the dish – and makes it much more appetizing!
Simple as that ya’ll.
Buy fried chicken. Make Kkanpunggi Sauce. Then Stirfry!
I hope you get to try this out at home! If you do, tag us on IG.
We love flipping through you creations in the morning 😉
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 1 whole Fried Chicken
- 3 stalks Green Onion (Add at the end as garnish)
- 2 Tablespoons Soy Sauce
- 1 teaspoon (!) Salt
- 1 Tablespoon Oyster Sauce
- 2 Tablespoons Sugar
- 1 Tablespoon Mirin
- 3 Tablespoons Rice Vinegar
- Few cracks Black Pepper
Ingredients for Chili Oil
- 3-4 Small Dried Red Chili Peppers Use Dried Peperoncino or Dried Thai Bird's Eye Chilis
- 3 Large Garlic Cloves
- Small Piece Spring Onion Stalk (White Portion) (Length of your Palm)
- 2 teaspoons (!) Gochugaru Flakes
- 1 Spicy Korean Cheongyang Chili Pepper (Ok to Substitute with Jalapeno)
- 1 Mild Korean Red Chili Pepper (Ok to Substitute with Red Bell Pepper)
Prep Fried Chicken
- Chop the store-bought friend chicken into smaller pieces - especially the large breast and thigh pieces. But no need to chop the drumsticks - keep them whole.
Dice & Prep Fresh Aromatics
- Slice the Spicy Green Chili and Mild Red Chili Pepper in half. Then finely dice them into small pieces.
- Next, use your knife and finely mince 3 Garlic Cloves.
- Next, cut off a piece of the white section off your Spring Onion stalks (about the length of your palm). Cut that white portion in half and then dice into small pieces.
- Now, to make it easier when we saute later... group the garlic and spring onion next to each other on a plate. Also place the green and red chili peppers slice next to each other on the plate.
- Chop 3 stalks of green onion into pinky-length pieces. We'll add this at the end as garnish. Set aside for now.
- Take out a mixing bowl and add-in: Soy Sauce (2 Tablespoons), Salt (1 teaspoon!), Oyster Sauce (1 Tablespoon), Sugar (2 Tablespoons), Mirin (1 Tablespoon), Rice Vinegar (3 Tablespoons) & Black Pepper (few cracks).
- Take out a wok or large pot. Add in some neutral oil (vegetable oil). Place on medium-heat. Once the oil is hot, use your fingers and crack-in 3-4 small, dried hot red chili peppers (Peperoncino). Saute for 4-5 seconds.
- Then immediately add in sliced spring onion & minced garlic pieces. Saute for 7-8 seconds (until it starts to sizzle and bubble up).
- Then add in 2 teaspoons(!) of Korean gochugaru flakes. Saute for 7-8 seconds - you'll see the red chili oil form.
- Then immediately add in the fresh red & green chili slices. Saute for 7-8 seconds
- Then add in the fried chicken pieces. Gently toss the chicken into the chili oil, until they get evenly coated.
- Now, give your sauce that you made a stir (as the sugar may have settled to the bottom). Use a spoon and place-in 7-8 large spoonfuls of sauce around the wok. (Feel free to add in more spoonfuls if you want the chicken to be more saucy & sweet).
- Give the chicken a gentle toss in the sauce. You'll see that the chicken starts to turn really delicious!!
- Finish by adding the green onion pieces. Give it one final stir and turn off heat.
- Plate - and enjoy with your favorite beer!