Korean
Korean - Meat and Poultry
Kkanpunggi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 800g boneless chicken thighs, cut into bite-size pieces
- • 3/4 cup potato starch
- • 1 egg, beaten
- • 1/2 tsp salt and 1/4 tsp pepper
- • 10 cloves garlic, minced
- • 3 dried red chilies, sliced
- • 3 tbsp soy sauce
- • 1 tbsp sugar
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Season the chicken with salt and pepper, dip in egg, then dredge in potato starch.
2
Phase 2
Deep-fry at 170C for 4 minutes, rest, then fry again at 190C for 2 minutes until deeply crisp.
3
Phase 3
In a hot pan with 1 tbsp oil, stir-fry the garlic and dried chilies until fragrant without browning.
4
Phase 4
Add the soy sauce and sugar with 2 tbsp water and bring to a boil.
5
Phase 5
Add the fried chicken and toss rapidly until coated.
6
Phase 6
Scatter spring onions and sesame seeds and serve immediately.