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kkanpunggi
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5 from 1 vote

Kkanpungi Chicken

Ingredients

  • 1 whole Fried Chicken
  • 3 stalks Green Onion (Add at the end as garnish)

Kkanpungi Sauce

  • 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)

Instructions

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.

Make Sauce

  • 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).

Make Kkanpunggi

  • 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!