Kkanpunggi

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Organic Curry Powder - Mild

This popular Korean dish consists of spicy garlic fried chicken and stir-fried veg!

Ingredients

Marinade

1 tablespoon Rice wine
1 tablespoon Soy sauce
Black pepper to taste
Sea salt to taste

Garlic Sauce

2 tablespoons Apple cider vinegar
2 tablespoons Soy sauce
2 tablespoons Oyster sauce
2 tablespoons Honey
2 tablespoons Rice wine
1 tablespoon Garlic minced
1 teaspoon Sesame oil
1 teaspoon Lemon juice

Batter

128g Corn starch
1 Egg white

Main

500g Chicken, beef or pork
30g Leek chopped
50g Bell pepper chopped
50g Green bell pepper chopped
80g Onion chopped
2 tablespoons Vegetable oil

Instructions

In a small bowl, whisk together the marinade ingredients. In a large bowl add the meat and coat in the marinade sauce, cover and leave in the fridge for half an hour (while you prep the other ingredients).

Tip the batter ingredients into the chicken and combine until coated.

Add a generous amount of vegetable oil to a deep pan and heat until around 175C. Add the chicken to the oil until golden brown on both sides. Place the chicken on kitchen paper to remove oil (fry one last time to make it extra crispy!)

In a separate pan, saute the leek and chillies in vegetable oil, add the bell peppers and onion then tip in the garlic sauce ingredients and mix until thick.

Tip in the chicken and gently mix until lightly coated. Serve with lemon.

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