I was craving Kan Poong Gi, a spicy crispy chicken dish from one of my favourite Korean spots, Asadal Restaurant (Holborn). So, I decided to remake with the ingredients I have at home. I enjoyed this as it has all the elements I love in a dish: sweet, spicy, sour and bitter. Enjoy with some rice or noodles!
Tips for frying the chicken:
- Egg whites or whole egg – You can use either, if you use a whole egg, just use 1 egg for this recipe.
- Use a shallow saucepan so the chicken doesn’t stick to the bottom
- Test fry: Fry one piece first to see if the chicken is as crispy as you want it to be. If not, add more cornstarch / flour.
- Add the chicken quickly, one at a time so it doesn’t stick together, and they all fry at the same time.
Hope you enjoy!
WHAT YOU NEED
For 3-4 people
Chicken & vegetables
- 3-4 chicken breasts, cut into small pieces
- 1 bell pepper, used half green and half yellow
- 1 red or white onion
- 3 gloves of garlic, minced
- 2 red chilies, cut finely
- 2 eggs whites, or 1 whole egg
- 2 tbsp cornstarch
- 1 tbsp of plain flour
- Sunflower oil, for frying
- Sesame seed oil or olive oil
- 1 tbsp soy sauce
- 1 tbsp Oyster sauce
- 1 tsp white wine vinegar
- 1 tsp brown sugar, or white
- Salt and black pepper to taste
- 2 tbsp cornstarch and water mix (to thicken sauce)
- Cut the chicken into bitesize pieces. Then add the black pepper, salt, egg whites, cornflour and flour. Stir and leave to sit.
- Now cut up the bell peppers, onions and chillies, then set to the side.
- Frying: Heat up the sunflower oil in a shallow saucepan or wok. Then add the chicken and fry until golden.
- In a separate frying pan, heat some sesame seed oil, then add the onions, garlic and bell peppers – leave to fry for 1-2 minutes. Then add, the oyster sauce, soy sauce, white wine vinegar, brown sugar. Now add a sprinkle of water, then stir.
- To thicken the sauce add the corn flour and water mix.
- Add in the chicken and coat with the sauce.