Kkanpunggi Chicken Wings! (Korean Spicy Sweet Chicken)

여보세요 YEOBOSEYO! The Philly kid himself shows us how to make on of my personal favorite dishes, one that I grew up eating, kkanpunggi chicken! Kkanpunggi is a sweet, spicy, savory, tangy sauce made from a soy base with added vegetables (usually onions and peppers). Start by double-frying chicken, in this case we’re using wings, then coat in sauce just before serving. BOOM. You’ve entered Chicky Heaven, population: YOU. Peep the full recipe over on my website. SHOUTS to @chefchrischo, go check him out if you haven’t already.

P.S. This dish was brought to Korea by way of China. Chinese immigrants opened up shop and created new dishes based off of Chinese cuisine to cater to the Korean palette much like Chinese immigrants did here in The States (think crab rangoon, general too chicken, etc.) HISTORY IS TIGHT! 🤘🏼 Adam

Check out more vidz by subscribing to my YouTube channel here! 🤘🏼 Adam

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Kkanpunggi (Korean Spicy Sweet Chicken)

Ingredients

kkanpunggi Sauce

• 2 Tbsp Soy Sauce
• 2 Tbsp Garlic, minced
• 2 Tbsp Sugar
• 1 Tbsp Plum Sauce
• 4 Tbsp Korean Chili Oil "gochugirum"
• 2 Tbsp Vinegar
• 1/2 cup Water
• 1/4 Green Pepper, seeded and diced
• 1/4 Red Pepper, seeded and diced
• 1/4 White Onion, diced
• 2 Tbsp'data-amount-secondary='16 g'>2 Tbsp Potato Starch + 2 Tbsp Water (for slurry)

Kkanpunggi Chicken

• 2 pounds Chicken Wings
• 1/2 cup Potato Starch
• 2 Tbsp Water
• 1 Egg
• 2 Tbsp Garlic, minced
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

Kkanpunggi Sauce

1. Mix the soy sauce, garlic, sugar, plum sauce, chili oil, vinegar and water together in a cup. Add the sauce to a medium sauce pan on high heat and reduce by sauce roughly half. Add the green pepper, red pepper, onion and cook a minute more. Remove from the heat and set aside.
2. When the chicken is finished cooking mix the potato starch and water together to form a slurry. Turn the heat back onto medium to warm the sauce then swirl in the slurry. Once the sauce is thickened and bubbling, immediately add the chicken and toss to coat each piece thoroughly.

Kkanpunggi Chicken

1. Add the chicken wings, potato starch, water, egg, garlic, salt and pepper to a large bowl and mix until the chicken wings are coated. Set aside.
2. Bring a large dutch oven filled with nuetral oil to a 300F. Fry the chicken wings in batches for 4-5 minutes, or until lightly golden then remove and let rest for 5 minutes. Increase the oil temperature to 375F then fry for a second time until golden brown. Drain on paper towels and set aside.

Adam's Notes

• This dish is meant to be spicy, sweet and tangy.
• Usually this dish is made from strips of chicken thigh instead of wings, but I prefer wings.
• This dish is Korean-Chinese. It was brought over from China and made in Chinese-Korean restaurants to cater to the Korean palette, much like the American-Chinese food we know today (think crab rangoon, General Tso chicken, etc.)