Sweet & Spicy Fried Chicken

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!

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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

Sauce

  • 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)

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STEPS

  1. Cut the chicken into bitesize pieces. Then add the black pepper, salt, egg whites, cornflour and flour. Stir and leave to sit.
  2. Now cut up the bell peppers, onions and chillies, then set to the side.
  3. Frying: Heat up the sunflower oil in a shallow saucepan or wok. Then add the chicken and fry until golden.
  4. 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.
  5. To thicken the sauce add the corn flour and water mix.
  6. Add in the chicken and coat with the sauce.

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Thoughts?