- 2 large boneless chicken breasts or
- (4 boneless chicken thighs) cut into pieces
- Pinch of salt and pepper
- 1/2 cup potato starch
- 1 egg lightly beaten
- 1 or 2 tbsp water
- Oil for frying
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1tbsp soysauce
- 1/4 cup gochujang
- 2tbsp white vinegar
- 1/4 cup mul yut
- 2 tbsp sugar
- 2 tbsp siracha hot sauce
- small handful Frozen or fresh whole corn, Peas, diced carrots or medley
- 4 to 6 Dried whole chile
Kkang pung ki is another one of those fusion foods that i like to call Korchi (Koreanized chinese) cuisine. If you want Kkang pung ki in Korea same as Jampong, Ja jang myun, and tangsu yok, you have to go to a chinese restaurant. however, if you want to enjoy Kkang pung ki in the U.S. you have to go to a korean restaurant or a specialty koreanized chinese restaurants. If you never had Kkang pung ki it should taste a little sweet, salty, sour, and spicy.
the picture is just a guide line, i was making enough Kkang pung ki for my meet up group of 30 that came.
slice your choice of chicken and lightly salt them and then let them rest for few minutes.
put your chicken in a huge bowl and add the eggs and pepper and toss around well.
sometimes you may not need the additional water depending on factors such as how moist your chicken is and how big your egg was.
The batter should just barely hug the chicken and even though it appears like there is too little batter; it will puff up when fried. drop the chicken individually in 350 degree oil. In minutes you will see the chicken puff up and float. you can take it out and drain it on newspaper or paper towel. It takes only few minutes for the chicken to cook because of the size so try not to over cook them especially if you are using white meat.
For the Sauce: