Kkanpunggi (Deep Fried Chicken in Garlic Sauce)

Ingredient :

Meat and extras

1. Chicken breast 500 g1/2 a red capsicum
2. 1/2 a green capsicum
3. 1/2 an onion
4. 1 green chili (spicy)
5. 1/2 a lemon
6. Olive oil – 1 tbsp
7. Some vegetable oil for deep frying

Marinade Chicken (mix these together in a bowl)

1. Refined rice wine – 1 tbsp
2. Soy sauce – 1 tbsp
3. Pepper 3 sprinkles
4. Salt 3 sprinkles

Batter

1. Starch powder (I used potato starch) – 3 tbsp
2. White flour (I used all purpose flour) – 3 tbsp
3. Curry powder – 1 tsp
4. Water – 5 tbsp
5. 1 egg, beaten

Garlic sauce (mix these together in a bowl)

1. Vinegar (I used apple vinegar) – 2 tbsp
2. Soy sauce – 2 tbsp
3. Oyster sauce – 2 tbsp
4. Honey – 2 tbsp
5. Refined rice wine – 2 tbsp
6. Minced garlic – 1 tbsp
7. Ginger powder – 1 tsp
8. Sesame oil – 1 tbsp
9. Lemon liquid – 1 tsp

Direction :

1. Rinse the chicken in cold water.
2. Cut the chicken into bit size pieces, add the marinade sauce then soak it for 15 minutes.
3. Cut the capsicum and onion into small cubes.
4. Take the seeds out from the chili and thin slice it diagonally.
5. Thin slice the lemon.
6. Make the batter. (Sieve the powders and flour first, then add the water and egg, and mix them well in a big bowl)
7. Put the chicken into the batter bowl, mix it well.