The crunchy, golden nuggets of chicken are coated in a spicy sweet-and-sour glaze, then tossed with crispy leek and toasted peanuts. I know the recipe for Spicy Garlic-Fried Chicken says serves four, but I’ve occasionally smashed the whole lot on my own – I told you, it’s addictive!
Spicy Garlic-Fried Chicken (Kkanpunggi) Recipe
Serves 4
Ingredients:
500g (1 lb 2 oz) skinless chicken thigh fillets
3cm (1 1/4 in) piece of ginger, peeled and finely grated
60ml (1/4 cup) soy sauce
2 tablespoons mirin
1/2 teaspoon black pepper
180g (1 cup) potato starch
1 egg, beaten
Vegetable oil, for frying
1 tablespoon cornflour (cornstarch)
1/2 onion, finely diced
5 dried red chillies, cut into 2 cm (3/4 in) pieces
1 spring onion (scallion), thinly sliced
2 tablespoons caster (superfine) sugar
1 tablespoon white vinegar
50g (1/3 cup) toasted peanuts
Chilli Oil
60ml (1/4 cup) vegetable oil
5 garlic cloves, halved
2cm (3/4 in) piece of ginger, peeled and thinly sliced
1 leek, white part only, cut into thin strips
1 tablespoon gochugaru
Method:
Trim the chicken thighs and cut into bite-sized pieces, then combine with the ginger, 2 tablespoons of the soy sauce, the mirin and pepper in a large bowl. Mix well, then leave to marinate in the fridge for 1 hour.
To make the chilli oil, heat the vegetable oil in a frying pan over medium heat. Add the garlic and ginger and stir-fry for 2 minutes or until the garlic is slightly charred. Add the leek and fry for another 3 minutes or until the leek has turned golden and crispy. Using a pair of tongs, remove the garlic, ginger and leek from the hot oil and reserve.
Now add the gochugaru to the hot oil and cook for 1 minute, then turn off the heat and leave the oil to infuse for a few minutes. Strain the oil through a fine-mesh sieve into a heatproof bowl and set aside. Discard the gochugaru.
Add the potato starch and egg to the chicken and use your hands to massage the meat until it is well coated.
Heat 2.5 cm (1 in) vegetable oil in a wok over medium–high heat until it reaches 175°C (345°F) on a kitchen thermometer. Working in batches, fry the chicken, turning occasionally, for about 5 minutes, until golden brown and crunchy. Remove and transfer to a wire rack with paper towel underneath to catch the excess oil.
Combine the cornflour with 60 ml (1/4 cup) of water and stir until smooth.
Pour the oil out of the wok and wipe it clean with paper towel. Heat the chilli oil in the same wok over medium–high heat. Add the onion and stir-fry for 2 minutes, then add the dried chilli and spring onion and cook for another minute. Add the remaining soy sauce, the sugar and white vinegar, and stir until the sugar has dissolved. Pour the cornflour mixture into the sauce and stir until smooth and thickened.
Add the chicken, fried garlic, ginger and leek to the wok, and stir in the peanuts. Mix until the chicken is nicely coated in the sauce, then transfer to a serving plate and serve immediately with steamed rice and a cold beer.
Cook Korea! by Billy Law, published by Smith Street Books, AUD$49.99 / NZD $54.99, published 4 March 2025.
Food photographer: Daniel Herrmann-Zoll.
