Chicken Tangsuyuk: Amazing Crispy Korean Chicken

Name: Chicken Tangsuyuk: Amazing Crispy Korean Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Korean-Chinese
Ingredients: 500 g Chicken Breast Fillet, sliced; ½ tsp Ginger, grated; 1 tsp Salt; ½ tsp Ground Black Pepper; 1½ cup Potato Starch; 1 cup Water; 1 Egg White; 2 tbsp Oil (for batter); Sauce:; ½ Onion, sliced; 1 Carrot, sliced; 1 Green Paprika, sliced; 3 Wood Ear Mushrooms, sliced; ½ Fresh Pineapple, diced; ⅓ cup Sugar; 2 cup Water; 2 tbsp Apple Cider Vinegar or White Vinegar; 2 tbsp Soy Sauce; 2 tbsp Cornstarch; 2 tbsp Water (for slurry); Oil for frying

by Jannet Lisa

24 de July de 2025

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Chicken Tangsuyuk has become my absolute go-to for a restaurant-quality meal right at home, and I know you’ll fall in love with it too! I still remember the first time I tried this Korean sweet and sour chicken; the combination of perfectly crispy fried chicken coated in that glossy, tangy sauce was pure magic. The aroma of the sweet and sour sauce simmering with fresh vegetables always fills my kitchen, making my mouth water. It’s a dish that truly satisfies every craving for something both comforting and exciting. Let’s get cooking!

Why You’ll Love This Chicken Tangsuyuk

You’ll adore this Chicken Tangsuyuk for so many reasons! It offers an incredible balance of sweet and tangy flavors that’s simply irresistible.

The taste is a perfect harmony of savory fried chicken and a bright, zesty sauce.
It’s surprisingly quick to make, with a prep time of just 15 minutes.
Using chicken breast makes it a leaner protein choice compared to some other fried options.
It’s incredibly budget-friendly, especially when you make it at home.
Kids and adults alike adore this crispy Korean fried chicken.
The double-frying technique ensures a wonderfully crunchy texture every time.
It’s a fantastic way to enjoy authentic Korean sweet and sour chicken.
This dish is perfect for a weeknight dinner or a special occasion.

Ingredients for Chicken Tangsuyuk

Gather these ingredients for a delightful Chicken Tangsuyuk experience. The star is the chicken, of course, but the sauce is what makes this Korean sweet and sour chicken so special. We’ll use a simple yet effective sweet and sour sauce for chicken that balances sweet, sour, and savory notes.

500 g Chicken Breast Fillet, sliced – provides a lean base for our crispy chicken
½ tsp Ginger, grated – adds a subtle warmth and aromatic depth
1 tsp Salt – essential for seasoning the chicken
½ tsp Ground Black Pepper – for a hint of spice
1½ cup Potato Starch – the secret to that amazing crispy coating
1 cup Water – used to create the starch batter
1 Egg White – helps the starch batter adhere to the chicken
2 tbsp Oil (for batter) – contributes to a lighter, crispier texture
Sauce Ingredients:
½ Onion, sliced – adds a mild sweetness and texture
1 Carrot, sliced – for color, crunch and a touch of sweetness
1 Green Paprika, sliced – provides a fresh, slightly bitter contrast
3 Wood Ear Mushrooms, sliced – offer a unique chewy texture
½ Fresh Pineapple, diced – for that signature tropical sweetness and tang
⅓ cup Sugar – the base for our sweet and sour sauce
2 cup Water – the liquid base for the sauce
2 tbsp Apple Cider Vinegar or White Vinegar – brings the essential tanginess
2 tbsp Soy Sauce – adds depth of flavor and saltiness
2 tbsp Cornstarch – to thicken the sauce into a glossy glaze
2 tbsp Water (for slurry) – to mix with cornstarch
Oil for frying – a neutral oil like vegetable or canola is best

How to Make Chicken Tangsuyuk

Let’s dive into how to make this incredible Chicken Tangsuyuk! It’s a straightforward process that yields restaurant-quality results. We’ll break it down step-by-step, ensuring you get that perfect crispy coating and tangy sauce every time. Follow these instructions closely, and you’ll master this delicious dish in no time!

Preparing the Starch Batter

First, we create the magic for our crispy Korean fried chicken coating. In a bowl, combine 1½ cups potato starch with 1 cup water. Let this mixture sit undisturbed for about 10-15 minutes. You’ll see the starch settle at the bottom while the water separates. This separation is key to getting that super light and crispy texture. For more tips on achieving perfect textures, you might find resources on baking techniques helpful.

Marinating and Coating the Chicken

While the starch settles, let’s marinate the chicken. In a separate bowl, toss your sliced 500 g chicken breast fillet with ½ tsp grated ginger, 1 tsp salt, and ½ tsp black pepper. Let it marinate for about 15 minutes to absorb those flavors. Once marinated, gently pour off the excess water from the starch mixture, leaving the settled starch behind. Add 1 egg white and 2 tbsp oil to the starch, mixing until you have a smooth, thick batter. Now, add the marinated chicken to this batter and stir until every piece is thoroughly coated, ready for frying.

The Double-Frying Technique

This is where the real crispiness comes from! Heat your frying oil in a deep pan over medium heat. Carefully add the coated chicken pieces one by one, making sure not to overcrowd the pan. Fry them for 3-5 minutes until they are lightly golden. Remove the chicken and let it rest. Then, increase the oil temperature to high. Return the chicken to the hot oil for another 5 minutes. This second fry is crucial for achieving that deeply golden, extra crispy exterior that makes Chicken Tangsuyuk so addictive. This method is similar to how many popular air fryer chicken recipes achieve crispiness.

Making the Tangy Sweet and Sour Sauce

While the chicken rests after its second fry, let’s whip up the flavorful sauce. Heat a tablespoon of oil in a separate pan. Add your sliced ½ onion, 1 carrot, and 1 green paprika, stir-frying them for about a minute until they just begin to soften. Then, add the sliced 3 wood ear mushrooms and ½ diced fresh pineapple. Pour in 2 cups water, ⅓ cup sugar, 2 tbsp vinegar, and 2 tbsp soy sauce. Bring this to a simmer for a couple of minutes. To thicken it into a glossy glaze, mix 2 tbsp cornstarch with 2 tbsp water to make a slurry. Slowly pour this slurry into the simmering sauce while stirring constantly until it reaches your desired consistency. This step is vital for a perfect tangy chicken dish recipe.

Assembling Your Chicken Tangsuyuk

Almost there! Arrange your wonderfully crispy fried chicken on a serving plate. Now, you have two delicious options: you can either generously pour the warm, glossy sweet and sour sauce right over the chicken, allowing it to coat every piece, or serve the sauce on the side for dipping. Either way, the combination of the crunchy chicken and the vibrant sauce is what makes this dish a winner. Enjoy your homemade Chicken Tangsuyuk immediately for the best texture! For other delicious chicken dishes, check out this Mediterranean chicken recipe.

Chicken Tangsuyuk: Amazing Crispy Korean Chicken - Close-up of the glossy sweet and sour sauce

Pro Tips for the Best Chicken Tangsuyuk

Want to elevate your Chicken Tangsuyuk game? I’ve picked up a few tricks that make all the difference in achieving that perfect balance of crispy chicken and tangy sauce, ensuring your homemade version is truly exceptional.

Always use potato starch for the batter; it’s the key to that signature crispiness that holds up to the sauce.
Don’t overcrowd the pan during frying, especially the second fry. Give the chicken space to ensure even cooking and maximum crunch.
Let the fried chicken rest for a minute or two before saucing if serving immediately, allowing the crispiness to set.
Taste and adjust the sauce before thickening! Add a little more vinegar for tang or sugar for sweetness to suit your preference.

What’s the secret to perfect crispy Korean fried chicken?

The secret to truly perfect crispy Korean fried chicken, like in our easy chicken tangsuyuk recipe, is the double-frying technique. Frying it once at medium heat cooks it through, and then a quick second fry at high heat creates that shatteringly crisp exterior that stays crunchy even after saucing.

Can I make Chicken Tangsuyuk ahead of time?

You can prepare components ahead! The chicken can be marinated and battered up to a few hours in advance and kept chilled. The sauce can also be made a day ahead and gently reheated. However, for the ultimate crispiness, it’s best to fry the chicken just before serving.

How do I avoid common mistakes with my homemade chicken tangsuyuk?

A common pitfall is using the wrong flour – always opt for potato starch for that authentic crunch. Another mistake is overcrowding the frying pan; this lowers the oil temperature and results in greasy, less crispy chicken. Finally, don’t overcook the vegetables in the sauce; they should retain a slight bite for the best texture in this authentic chicken tangsuyuk recipe.

Best Ways to Serve Chicken Tangsuyuk

This delightful Chicken Tangsuyuk is incredibly versatile, making it perfect for any meal. For a truly authentic experience, consider serving it over a bed of fluffy steamed white rice; the rice is perfect for soaking up any extra tangy sauce. It also pairs wonderfully with a simple side of pickled radish (danmuji) to cut through the richness and add a refreshing crunch. If you’re looking for more substantial sides that complement this Korean style fried chicken, try a refreshing cucumber salad or some stir-fried zucchini noodles. This dish is always a crowd-pleaser, whether served family-style or as individual portions. You might also enjoy this corn salad with lime as a side.

Nutrition Facts for Chicken Tangsuyuk

Here’s a breakdown of what you can expect from a serving of this delicious Chicken Tangsuyuk. While the exact numbers can vary based on your specific ingredients and portion sizes, this gives you a good idea of the nutritional profile of this popular Korean sweet and sour chicken.

Calories: Estimated 450-550 kcal
Fat: Estimated 25-35g
Saturated Fat: Estimated 5-8g
Protein: Estimated 30-35g
Carbohydrates: Estimated 30-40g
Fiber: Estimated 2-4g
Sugar: Estimated 15-20g
Sodium: Estimated 500-700mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chicken Tangsuyuk

Even though Chicken Tangsuyuk is best enjoyed fresh, you might have leftovers, or perhaps you like to prep ahead! To store your delicious homemade chicken tangsuyuk, first ensure it has cooled down completely. Store the crispy fried chicken and the sauce in separate airtight containers. This is key to maintaining the chicken’s crispiness for as long as possible. Stored properly in the refrigerator, your chicken tangsuyuk should stay good for about 3 to 4 days. For longer storage, you can freeze both the chicken and the sauce for up to 3 months. When you’re ready to reheat, the best way to revive that wonderful crispiness is in a preheated oven or an air fryer at around 375°F (190°C) for about 5-10 minutes, until heated through and crispy again. If you’re in a hurry, a quick reheat in a skillet over medium heat also works, though it might not be quite as crispy. For more reheating tips, consider looking into general air fryer recipes.

Frequently Asked Questions About Chicken Tangsuyuk

What is tangsuyuk chicken?

Chicken Tangsuyuk is a beloved Korean-Chinese dish that features crispy, deep-fried chicken pieces coated in a glossy, sweet and sour sauce. It’s a delightful combination of textures and flavors, often served with vegetables like onions, carrots, and pineapple, making it a popular choice for those craving a tangy chicken dish Korean style.

Can I substitute the potato starch for another flour?

While you can technically use other flours like cornstarch or all-purpose flour, potato starch is highly recommended for achieving the signature crispiness of Chicken Tangsuyuk. It creates a lighter, airier coating that holds up better to the sauce, ensuring you get that delightful crunch in every bite of your homemade chicken tangsuyuk.

How can I make the sweet and sour sauce spicier?

To add a spicy kick to your Chicken Tangsuyuk sauce, you can incorporate a few elements. Consider adding a pinch of red pepper flakes or gochugaru (Korean chili flakes) along with the other sauce ingredients. A dash of your favorite hot sauce or a small amount of finely minced fresh chili pepper can also work wonders for a spicy chicken tangsuyuk recipe variation.

What vegetables are typically included in Chicken Tangsuyuk?

Classic Chicken Tangsuyuk often includes a vibrant mix of vegetables stir-fried in the sweet and sour sauce. Common additions are sliced onions, carrots, and bell peppers (often green for color contrast). Wood ear mushrooms and chunks of fresh pineapple are also frequently added for texture and a burst of tropical sweetness.

Variations of Chicken Tangsuyuk You Can Try

While the classic version is amazing, there are so many fun ways to customize your Chicken Tangsuyuk! Whether you’re looking for a healthier option, a different flavor profile, or a simpler cooking method, there’s a variation out there for you. These ideas can help you explore different tastes and textures, making your homemade chicken tangsuyuk even more exciting.

Spicy Chicken Tangsuyuk: For those who love a bit of heat, try a spicy chicken tangsuyuk recipe by adding gochugaru (Korean chili flakes) or a swirl of sriracha into the sauce. You can also toss the fried chicken with a spicy glaze instead of the classic sweet and sour.
Air Fryer Chicken Tangsuyuk: Want a healthier, less messy option? You can achieve a wonderfully crispy texture by air frying the battered chicken pieces. Toss them with the sauce after air frying for a delicious, lighter take on this Korean style fried chicken.
Vegetarian Tangsuyuk: Replace the chicken with firm tofu or large mushrooms like oyster or king oyster mushrooms. Coat and fry them similarly for a fantastic vegetarian alternative that captures the essence of the dish.
Lemon Tangsuyuk: Swap the vinegar in the sauce for fresh lemon juice and add some lemon zest for a brighter, more citrusy flavor profile. This variation offers a zesty twist on the traditional sweet and sour sauce for chicken.