Spicy garlic fried chicken

This Korean-style fried chicken is crispy, double-fried, and coated in a savory-sweet sauce with a hint of spice. Each bite is juicy and packed with flavor, perfect for a satisfying and delicious meal!

Ingredients

• 500 grams Chicken Thigh Fillet Cut to bite-size pieces
• 1 tbsp Garlic
• 1 tsp Salt
• Black Pepper To taste
• 1 pc Egg
• 1 cup Potato Starch
• 1/3 cup Water
• Vegetable or Canola Oil For frying
• Kkanpunggi Sauce: 4 tbsp Soy Sauce
• 4 tbsp Sugar
• 2 tbsp Garlic
• 1 tbsp Plum Sauce
• 1/2 cup Water
• 4 tbsp Chili Oil
• 2 tbsp Vinegar
• 1 tsp Potato Starch
• 1 tsp Water
• Vegetables : 25 grams Onion Diced
• 25 grams Red Bell Pepper Diced
• 25 grams Green Bell Pepper Diced

Directions

1. Cut the chicken into bite-sized pieces.
2. Brine it with garlic, salt, and pepper for 30 minutes up to 24 hours.
3. In a mixing bowl, combine an egg, potato starch, and water. Stir well until smooth.
4. Adjust consistency as needed: the batter should be thick enough to coat but not so thick that it can lift the bowl. Add more water if it’s too thick or more potato starch if it’s too thin.
5. Heat oil in a deep pot to 350°F.
6. Fry the chicken pieces for 5–6 minutes, then let them rest for 2 minutes.
7. Lightly tap the fried chicken to create air pockets, then increase the oil temperature to 375°F and fry again for 2–3 minutes until crispy.
8. In a bowl, mix together soy sauce, sugar, garlic, plum sauce, and water.
9. In another bowl, create a slurry by mixing potato starch with water.
10. Bring the sauce mixture to a boil in a pan and reduce it by half. Allow it to cool before adding chili oil and vinegar to prevent vinegar from evaporating.
11. Once cooled, add chili oil and vinegar, then simmer the sauce again. Add vegetables and the potato starch slurry, stirring until thickened.
12. Toss the chicken pieces in the sauce immediately, ensuring each piece is evenly coated.