Spicy Garlic Fried Chicken
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
576 kcal
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Course
Main Course
Spicy Garlic Fried Chicken
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Korean style spicy garlic fried chicken (Kkanpunggi) recipe
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Ingredients
MEAT AND OTHERS
- 500 g chicken thigh or breast fillets (1.1 pounds), cut into bite size pieces (you can use pork or beef)
- 2 dried red chilies (I used thai chili. Add more if you want it spicier)
- 30 g leek (1 ounce), thin sliced into rings
- 50 g red bell pepper / capsicum (1.7 ounces), cut into small cubes (use 1 or 2 hot cayenne pepper to make it spicier)
- 50 g green bell pepper / capsicum (1.7 ounces), cut into small cubes (use 1 or 2 hot cayenne pepper to make it spicier)
- 80 g onion (2.8 ounces), cut into small cubes
- 1/4 lemon (optional, garnish), thinly sliced
- 2 Tbsp vegetable oil (I used rice bran oil) or chili oil (to make it spicier)
- Some vegetable oil for deep frying
GARLIC CHICKEN MARINADE (MIX THESE TOGETHER IN A BOWL)
- 1 Tbsp rice wine
- 1 Tbsp soy sauce
- 1 tsp Korean curry powder (optional)
- A few sprinkles ground black pepper
- A few sprinkles fine sea salt
GARLIC SAUCE (MIX THESE TOGETHER IN A BOWL)
- 2 Tbsp apple cider vinegar or rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp honey
- 2 Tbsp rice wine
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp sesame oil
- 1 tsp lemon juice
CHICKEN BATTER
- 1 cup Potato Starch (or corn starch)
- 1 egg white
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Instructions
- Combine the chicken pieces with the marinade sauce then leave it in the fridge covered while you prepare the other ingredients (about 15 minutes).
- When all the ingredients are ready, take out the chicken from the fridge, then combine it with the batter ingredients. Mix it well.
- Pour a generous amount of vegetable oil into a deep wok and when it reaches about 175 C / 347 F, add one battered chicken piece. When it floats, add more chicken and deep fry all the chicken pieces. As you fry them, take out the fried chicken onto some kitchen paper to soak some oil off. Deep fry all the chicken pieces once more for a crispy texture. Take them out and set aside.
- In a heated skillet / wok, add the vegetable oil (2 Tbsp), leek and dried chilies. Stir fry them quickly over medium high heat until fragrant, then take the leek and chilies out. You can discard these or add back onto the final dish later. (I discarded.)
- Add the bell peppers / capsicum and onion into the skillet, stir fry it. Add the garlic sauce and stir quickly. Then heat the sauce until it slightly thickens.
- Add the fried chicken into the skillet and gently mix them around so that it gets lightly coated with the garlic sauce. Serve the chicken onto a plate and garnish with some lemon slices (optional). Eat while hot. (It can be reheated later, though it is less crispy as time goes.)
Notes
- * 1 Tbsp = 15 ml, 1 Cup = 250 ml
- ** I listed 3 different ways to adjust the spice level above using dried red chilies, hot cayenne peppers, and chili oil. Use these with moderation so that it doesn't turn out to be overly spicy!
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
50g
(17%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Cholesterol
122mg
(41%)
Sodium
1136mg
(47%)
Potassium
797mg
(23%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
675IU
(14%)
Vitamin C
34.6mg
(38%)
Calcium
52mg
(5%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 50g | 17% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 122mg | 41% |
| Sodium | 1136mg | 47% |
| Potassium | 797mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 34.6mg | 38% |
| Calcium | 52mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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