Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정)
The full recipe is on my website:
This crispy, crunchy, spicy Korean fried chicken is incredibly delicious! You're going to love it, I guarantee, and take this chicken to a party and everyone will give you compliment: Whoo ah~ this crispy chicken is crunchy crunchy like candy!
If you like this recipe, also check out my original dakgangjeong recipe, which is a lot chunkier and stickier:
and also my spicy, seasoned can't-fail yangnyeom-tondak:
Making Kung Pao Chicken Recipe At Home
A classic Chinese dish, Kung Pao Chicken, with the perfect blend of sweet and savory flavors. With the juicy-crunchy chicken cubes and the sautéed veggies, this Kung Pao Chicken recipe is a treat you don't wanna miss.
Ingredients:
2 chicken breasts
½ salt
¾ tsp pepper
1 tbsp soy sauce
1 egg white
2 tbsp cornstarch
2 tbsp cooking oil
2 garlic cloves
1 tsp ginger
7-8 dry red chili
1 tbsp ground Sichuan peppercorns
1 ½ tbsp brown sugar
1 tbsp soy sauce
1 tbsp black vinegar
¼ cup cornstarch slurry
4 tbsp green onions
¼ cup roasted peanuts
Instructions:
1. Chicken the chicken breasts into bite size
2. Mix in salt, pepper, soy sauce, egg white and cornstarch
3. Saranwrap and set aside for 15 minutes to marinate
4. Fry the chicken pieces in oil for 5-6 minutes on medium heat
5. Remove from heat
6. Add cooking oil in pan, add chopped garlic cloves, sliced ginger, dry red chilies, ground Sichuan peppercorns and brown sugar
7. Transfer the fried chicken pieces into the pan
8. Pour soy sauce, black vinegar and cornstarch slurry
9. Add green onions, roasted peanuts and salt to taste
10. Ready to Enjoy!
Subscribe to BR: bit.ly/BRYouTubesub
Pots and Pans:
9.5 Non-Stick Fry Pan :
Positano Wok 11:
Bologna Frying pan:
Camera & Gears:
Camera 1:
Camera 2 :
Zoom Lens 1:
Zoom lens 2:
Helpful Mini Light:
Macro lens:
Tripod:
Samsung SSD Drive:
Tiffen Black Pro-Mist Filter:
SD Card:
View the FULL RECIPE at banglarrannaghor.com
______________________________________________
RELATED VIDEOS
Easy Homemade Rasmalai Recipe :
Naan Bread Recipe:
Gajorer Halua | Carrot Halwa Recipe:
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook |
More great recipes |
Chicken and Zucchini Stir-Fry with Peanuts | Kenji's Cooking Show
I had some chicken and zucchini lying around, so I stir-fried it on my outdoor wok burner (which, as I occasionally do, I fired up with the flame guard facing the wrong way and thus got some real hot hands).
It's a little similar to what they call Kung pao chicken at Panda Express (which, despite its lack of authenticity, I think is among the best fast food you can get anywhere).
Ingredients:
For the chicken:
3/4 pound chicken thigh or breast, cut into 1/2-inch dice
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine or dry sherry
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
For the Sauce:
1 tablespoon light soy sauce
1 tablespoon Chinkiang vinegar
1 tablespoon fermented black bean sauce
1 tablespoon Shaoxing wine
2 tablespoons chicken broth or water
For the Cornstarch Slurry:
1 tablespoon cornstarch
2 tablespoons water
For the Stir-Fry:
3 tablespoons vegetable, canola, or rice bran oil
1 medium zucchini, cut into 1/2-inch dice
4 cloves garlic, minced
A 2-inch knob of ginger, peeled and minced or cut into fine matchsticks
2 to 3 scallions, cut into 1-inch segments
3/4 cup of roasted peanuts
1. Combine chicken and marinade ingredients in a medium bowl and mix thoroughly with clean fingers or chopsticks. Set aside for at least 15 minutes and up to overnight (refrigerate if marinating overnight).
2. Combine sauce ingredients in a small bowl and set aside. Combine slurry ingredients in a small bowl and set aside.
3. For the Stir-Fry: have all of your ingredients ready to go near your wok. If cooking on an outdoor wok, follow along with the video. If cooking on an indoor wok, heat 1 tablespoon oil over high heat until lightly smoking. Add the zucchini and stir-fry until charred in spots but still crisp, about 1 minute. Transfer to a bowl. Add another tablespoon of oil to the wok and heat over high until smoking. Add the chicken and stir-fry until it is mostly cooked through, about 1 minute. Push the chicken to the sides of the wok and add remaining tablespoon oil to the center. Add garlic and ginger to the oil in the center and stir fry until fragrant, about 10 seconds, then toss it together with the chicken. Add scallions and peanuts, and return the zucchini to the wok.
4. Pour the sauce around the edges of the wok and stir-fry until it is nearly dry, about 1 minute. Stir the cornstarch slurry and add it a teaspoon at a time until the sauce forms a glaze that just coats the ingredients. You will probably not need all the slurry. Transfer to a serving bowl and serve immediately.
Super Yummy Crispy Creamy Butter Chicken 奶油鸡 Singapore Chinese Style Recipe • Chicken Recipe
You gotta try this SUPER Good Creamy Butter Chicken Recipe 奶油鸡. It's so easy to make and we're so sure your family will enjoy it very much.
See the ingredient list below for your easy reference.
Before we go on, we would like to give special thanks to Shogun by La Gourmet for letting us try their super good and durable non-stick pan. The pan we're using in this video has a non-stick granite coating. We've been using this for slightly over a year now and it's still in brand new condition. Love it! Just a note to caring for your non-stick pan, please do not use olive oil in it because olive oil has low smoking point which will spoil the coating of the pan. Also do not use any metal stirrers in the pan because this will scratch up the surface of the pan and spoil it. When washing your non-stick pan, please use sponge - not those wired ones. This again will help to protect your non-stick surface. If you like to buy Shogun by La Gourmet pans, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.
Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Blog: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
————-
Are you trading online now? Click here to trade on Tiger Brokers and get free stocks!
------------------
Ingredients:
Serves 4
Chicken batter ingredients
-----
370g of chicken thigh meat
1/4 cup of water
1 egg white
2 tablespoons of Chinese rice wine
0.5 teaspoon of salt
2 tablespoons of oyster sauce
3 tablespoons of cornflour
A few dashes of white pepper
Coat marinated chicken with cornflour
Creamy butter sauce ingredients
----
30g of butter
1 egg yolk
5 cloves of chopped garlic
A small bunch of curry leaves
1 chopped bird's eye chilli - optional
3/4 cup of evaporated milk
0.5 teaspoon of sugar
1 teaspoon of salt
===
If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
One Pan Recipe: Chinese Kung Pao Chicken Recipe with Spicy Kung Pao Sauce - 宫保鸡丁
⬇️ Ingredients below ⬇️
A classic dish known all around the world for its use of dried chillies. Our local version is slightly tangy, slightly sweet while staying true to its SPICY roots.
Kickstart the dish by infusing the oil with peppercorns and dried chillies. This gives it the distinct kung pao chicken kick. Adding loads of aromatics like ginger, garlic and spring onions makes the dish even more appetizing, we chose chicken thighs over breast so that it stays juicy even when stir fried. Definitely a great dish to pair with piping hot rice!
Tip: Adjust the amount of dried chillies according to your preference, but do take note not to use less than 10 dried chillies. For those who loves some crunch, you can add cashew or peanuts to the dish.
#themeatmensg #zichar #kungpaochicken #chili #sichuan #stirfry
⬇️ Ingredients here ⬇️
15 dried red chilli peppers (use less if you want the dish less spicy)
6 chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
3 cloves garlic, minced
About 1 1/2 tbsps worth of minced ginger (preferable to do the mincing yourself)
3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
1/2 cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)
For the marinade:
1 1/2 tbsps of Shaoxing Wine (Chinese Rice Wine)
1 tbsp light soy sauce
3/4 tsp salt
1 tsp cornstarch
For the sauce:
1 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsps sugar
1 tsp corn starch
2 tsps black vinegar
1 1/2 tbsps water
Tiny dash of sesame oil
----
Full recipe at:
----
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
----
Get cooking with us:
Facebook:
Instagram:
TikTok:
Telegram:
----
Timestamps:
0:00 Marinate chicken
0:19 Prepare stir fry ingredients
0:45 Magic kung pao sauce
1:00 Prepare wok with fragrant oil
1:10 One pan magic!
2:15 Serve hot
???? Dad's ADDICTIVE Kung Pao Chicken (宮保雞丁)
Watch Daddy Lau teach us how to make kung pao chicken, a Chinese American favorite. This classic dish is super simple to make at home and is the perfect balance of sweet, savory, and spicy!
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
???? LINKS MENTIONED ????
America’s Test Kitchen:
Ken Low:
龙梅梅Longmeimei:
Brian Lagerstrom:
Taste Show:
Munchies:
Marion's Kitchen:
Time:
American Experience | PBS:
大师的菜:
有滋有魏:
Chef Wang 美食作家王刚:
Panda Express:
------
⏲ CHAPTERS ⏲
00:00 - Cut chicken
00:52 - The origin of Kung Pao Chicken
01:29 - Marinate chicken
02:23 - Prepare vegetables
04:47 - Prepare sauce & slurry
06:04 - Fry peanuts
07:23 - How Kung Pao Chicken changed
08:24 - Stir-fry chicken
09:31 - Blanch vegetables
11:00 - Stir-fry everything
11:58 - Add sauce & slurry
13:47 - Authentic vs Traditional
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -