A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Korean Kkanpunggi | Crispy & Spicy Glazed
(0)
30 min
Under an hour
Knuspr-Küche
Herrlich kross ausgebackene Hähnchenbissen, umhüllt von einer intensiv-würzigen, süß-säuerlichen Knoblauch-Chili-Glasur mit frischem Ingwer, Lauchzwiebeln und geröstetem Sesam. Das ultimative koreanische Streetfood-Highlight für zu Hause!
Ingredients
Preparation method
Preparation & Mixing the Sauce
Pat the chicken breast fillets dry and cut into approx. 2–3 cm bite-sized pieces. Season in a bowl with table salt and ground black pepper. Finely chop the garlic cloves and ginger. Deseed the chilli pepper and cut into thin rings. Slice the spring onions into thin rings, keeping the white and green parts separate.
For the sauce, thoroughly mix the soy sauce, rice vinegar, refined sugar, sesame oil, and 2 tbsp water in a small bowl until the sugar has completely dissolved.
Frying the Chicken Crispy
Moisten the seasoned chicken pieces with about 2 tbsp cold water and then toss in the cornstarch so that each piece is evenly coated all around with a dry, fine layer of starch.
Chef's tip
Double frying is the secret to authentic Korean crispiness: it removes remaining moisture from the coating and keeps the chicken wonderfully crispy even in the sauce.
If you prefer it milder, remove all seeds and white membranes from the chilli pepper beforehand or reduce the amount of chilli to a mild pinch.
30 min
Under an hour
