Spicy garlic fried chicken

Kkanpunggi 깐풍기

Kkanpunggi is spicy garlic fried chicken stir-fried with vegetables and a sweet, sour, spicy sauce. It’s a Korean Chinese dish, originating in China but modified to suit Korean tastes, with Korean ingredients.

I can remember eating this only a few times as a kid. When we went to a Korean Chinese restaurant, I almost always ordered jjajjangmyeon! But I can remember having it once and admiring the beautiful balls of chicken the restaurant made. In Chinese, kkan means dry, pung means stir fry and gi means chicken.

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In my version I infuse the cooking oil with coarse red chili flakes, garlic, leeks to make the lightly fried chicken spicy, garlicky, and leek-y. You can use the oil for other stir-fried dishes featuring vegetables, mushrooms, or meat. Someday I’ll post the shrimp version of this recipe, it’s also delicious. And if you want a nonspicy version, just leave out the spicy stuff.

This dish is fast to make: it fries quickly because it’s made with boneless pieces of chicken. It also creates a delicious aroma that will fill your kitchen. Few people can resist kkanpunggi!

kkanpunggi (깐풍기)

Ingredients (for 2-3 servings)

Chicken:

  • ½ pound chicken breast (about 230 grams), cut into bite size small pieces
  • ½ teaspoon minced ginger
  • 1 teaspoon soy sauce
  • ¼ teaspoon ground black pepper
  • ½ cup potato starch
  • 1 egg white (If you use 1 pound chicken, use 1 whole egg)

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Spicy garlic- and leek-infused oil:

  • ¼ cup vegetable or corn oil
  • ½ cup thinly shredded leek
  • 4 garlic cloves, cut into halves
  • 1 tablespoon coarse red chili flakes

Vegetables and seasonings:

  • 1 green chili pepper, deseeded, sliced thinly
  • 1 fresh red chili pepper, deseeded, sliced thinly
  • 1 green onion, chopped
  • ½ medium sized onion, chopped
  • 3-4 small dried red chili peppers

Sweet and sour sauce (all mixed together in a small bowl):

Oil:

  • 1 cup cooking oil (grapeseed oil, vegetable oil, or corn oil)
  • 1 teaspoon sesame oil

Directions

Prep the chicken

  1. Combine the chicken, ginger, soy sauce, and ground black pepper in a bowl. Mix well with a spoon and let sit for 10 to 20 minutes.
  2. Add the egg white and ½ cup potato starch. Mix well by hand.prep chickenprepped chicken

Prep the spicy garlic- and leek-infused oil

  1. Heat up a small pan with ¼ cup cooking oil. When the oil is heated, lower the heat to medium and add the garlic and leek. Stir them with a wooden spoon for a couple of minutes until the garlic and leek turn light golden brown and crispy.
  2. Take the garlic and leek out with tongs and put them in a small plate. 
    fried leek
  3. Turn off the heat and add the chili pepper flakes to the hot oil. Stir it and let it cool for a few minutes. Strain the oil.infused-oil

Fry the chicken

  1. Heat up 1 cup of cooking oil in a 12 inch skillet or frying pan for 3-4 minutes over high heat (335-350°F).
  2. Turn down the heat to medium high and fry the chicken. When the bottom of a piece of chicken turns crunchy and light golden brown, turn it over with your tongs. It’s ok if the skillet is crowded, but split the chicken pieces with your tongs if they get stuck together. Keep rotating the chicken pieces and turning them over so they’re cooked evenly, about 5 minutes.frying
  3. Take them out and strain, and turn off the heat.
  4. Heat up a large pan. Add the spicy garlic leek infused oil. When the oil is heated, add the onion, green onion, red chili pepper, green chili pepper, and the small dried red chili peppers. Stir over medium high heat until the onion starts turning crispy for about 2 to 3 minutes. Add the sweet and sour sauce and stir it for about 20 to 30 seconds. Turn off the heat.
    kkanpunggi (깐풍기) saucekkanpunggi-sauce
  5. Reheat the oil in the skillet and fry the chicken one more time for about 3 to 5 minutes, turning over with your tongs until it’s very crunchy and golden brown. Strain.double-frying
  6. Reheat the sauce until it’s sizzling. Add the chicken, the fried leek and garlic, and a drop of sesame oil. Stir and mix to coat the chicken.kkanpunggi (깐풍기)kkanpunggi (깐풍기)

Serve

  1. Serve right away. Goes well with Coke : )

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45 Comments:

  1. Abhiiilash Mumbai, India joined 8/17
    Posted August 19th, 2017 at 7:16 am | # |

    Hiii Maanghi-ssi! annyeong! I WANTED TO KNOW WHETHER THERE IS ANY SUBSTITUTE FOR RED CHILLI FLAKES AS I RAN OUT OF THEM. PLZ HELP.
    THAAAANKS’ LOVE FROM INDIA

  2. Carri Lake Forest, California joined 7/17
    Posted July 25th, 2017 at 5:22 am | # |

    Maangchi, I made this recipe a few nights ago. I quadrupled the recipe and 5x the sauce.and quadrupled the Chili oil. But my chicken didn’t turn out crispy. When I fried it the first time, it used up most of the oil, so the second re-fry I added more oil but it was coconut oil because I ran out of grapeseed oil. It didn’t seem to get any more brown and I cooked it longer than you specified in the recipe to make sure it was crispy. But it wasn’t. What went wrong? Here’s what I suspect: I used 2 whole eggs. Was it too wet? I used 4X the potato starch which should have been the right proportion. But maybe it wasn’t as dry as it needed to be? What do you think? Thanks for your input. The flavor was good though. My husband and son loved it But it did take me 3 HOURS to make it!! I have a photo but it’s too large to fit. Not sure how to make it smaller. By the way, you are adorable <3

    • sanne Munich joined 8/14
      Posted July 25th, 2017 at 8:16 am | # |

      “When I fried it the first time, it used up most of the oil” sounds like the oil wasn’t hot enough. And yes, maybe the eggs were too large. You’re definitely on the right track! :-)

      – use more oil
      – heat it up higher (put in a piece of wood; when bubbles come up steadily, it’s OK)
      – reduce the amount of meat you fry in one portion.

      Good luck!

      Bye, Sanne.

  3. bae_sike Surabaya, Indonesia. joined 3/17
    Posted March 31st, 2017 at 4:01 am | # |

    Hi Maangchi
    Im a fan to your cooking tutorial on youtube, jinjja jinjja mouth-wathering.

    This is my first time tried your KFC recipe (i’ve made your baechu kimchi and kkakdugi ). I’m cooking with my 남자 친구. I used a tablespoon sugar and honey. The combi of spicy, salt, sour and sweetnes of the dish 노무 조하합니다. Serving with lettuce and syrup-squash.

    Greetings from an Indonesian girl from Surabaya, who love all about Korean soooooo much.


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    • Maangchi New York City joined 8/08
      Posted April 4th, 2017 at 5:08 pm | # |

      Your cooking skill is awesome! The kkanpunggi looks amazing!

  4. Deus Ex Potato Philippines joined 2/17
    Posted February 21st, 2017 at 12:52 am | # |

    Made one for my family today, it tastes sooo delicious Maanchi! :D


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    • Maangchi New York City joined 8/08
      Posted March 1st, 2017 at 9:33 am | # |

      Yes, it looks so crunchy, sweet, and spicy! Yum!

  5. FullyKooked joined 7/15
    Posted December 8th, 2016 at 5:19 am | # |

    Hi Maangchi!

    Is there anything you can replace the leek with? My mother lives in Bangladesh and we don’t have leek.

    Cheers

  6. Jeffery Ohio, USA joined 11/16
    Posted November 22nd, 2016 at 6:16 pm | # |

    This was the first recipe from Maangchi that I made. It was crispy and delicious. it was also approved by my partner who can be a little bit harder to impress. I’ve made it several times since I’ve learned how to make it.

  7. Dianef Scranton PA joined 11/16
    Posted November 20th, 2016 at 9:20 pm | # |

    Oh my this was so good! I forgot to take a picture before I ate this. I can’t wait to try more of your dishes :)

  8. kokoshi Istanbul , Turkey joined 10/16
    Posted October 30th, 2016 at 2:24 pm | # |

    Hi Maangchi!

    I’m a fifteen years old boy who falls in love with dishes you make!

    I have some problems about this recipe.

    1) Can i use corn starch instead of potato starch?

    2) Can i use honey or sugar instead of rice syrup?

    Sorry for grammars :( English is not my native language.

    • Maangchi New York City joined 8/08
      Posted October 30th, 2016 at 2:50 pm | # |

      Yes, you can use cornstarch instead of potato starch and honey or sugar will work well, too Good luck!

  9. ahw Los Angeles joined 10/16
    Posted October 25th, 2016 at 12:18 pm | # |

    From the moment I saw this recipe, I knew I had to try it. I had some friends over yesterday for lunch and I made it for them. It turned out great, and they loved it. They only eat kosher meat, so they can’t have this in Korean restaurants. I made them a full Korean meal, with this kkanpunggi, bulgogi, doenjang jjigae, kimchi, side dishes, sikhye etc. It all turned out great and we had a lot of fun. Thanks Maangchi!

  10. hangug-eo yeong-gug-in Toronto joined 9/16
    Posted September 12th, 2016 at 9:37 pm | # |

    This is my first Korean dish ever. I am mostly used to cooking British food. It is very different :)


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    • Maangchi New York City joined 8/08
      Posted September 13th, 2016 at 11:35 am | # |

      Congratulations! It looks crunchy and delicious!

  11. jenshep Cairns, Australia joined 7/16
    Posted July 6th, 2016 at 11:57 pm | # |

    I have been eyeing off this recipe for a while finally got to make it.

    It tasted amazing.

    I changed it a little,I didn’t use leek just garlic and chilli in the sauce.
    And used corn flour instead of potato starch.


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    • Maangchi New York City joined 8/08
      Posted July 7th, 2016 at 9:36 am | # |

      wow, yours looks amazing!

      • JudyLove Arizona! joined 7/16
        Posted July 19th, 2016 at 8:27 am | # |

        Maangchiiiiiii! I love Ur recipes! I need Ur help finding thin narrow tongs like the ones u use in this video! I have looked EVERYWHERE to no avail. Walmart, target, eBay, Amazon, every online kitchen appliance store and nothing. Please let me know where to buy I would really appreciate it. Hugs and kisses! Love Ur channel.

        • Maangchi New York City joined 8/08
          Posted July 20th, 2016 at 2:59 pm | # |

          I bought them at IKEA. Check your local IKEA store. : )

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