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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