Made these Korean Garlic Fried Chicken today for or meals. It's my 2nd attempt making Kkanpunggi 깐풍기 and this time it was even better than my first try.
1 of the reasons being I cooked it deep fried this time compared to the previous time I cooked it with the air fryer. The results are night and day. If you're trying out this dish, deep fry your chicken!
Anyway, it starts off with cutting up the chicken thighs into strips then letting it brine in some salt, black pepper, minced garlic, and an egg. After which, add in potato starch or corn starch and some water to make a batter and they are ready to fry.
After frying the chicken, take them out of the oil and drain it of any excess oil. I use a paper towel for this.
Then it's time to make the sauce. Add 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of minced garlic, 1 tablespoon of plum sauce, a half a cup of water and 1 tablespoon of chili oil. I omitted the chili oil as I was cooking it for the kids too.
Then cook your sauce on a medium heat and then let it cool. Once it's cooled, add in a dash 1 tablespoon of vinegar and then make a slurry of corn flour and water to thicken up the sauce.
Then throw in some diced onion and some diced bell peppers. I sautéed them before adding them into the sauce as my 1st attempt I felt the raw onion flavor was too strong and overpowered the sauce. So cooking makes it less pungent and more sweet.
Finally add in the fried chicken and toss. Serve it with some sesame seeds as garnish and enjoy!
Ansarap naman. Mouth watering, I can imagine myself eating this with a veey spicy vinegar!