Description
Learn how to make crispy Chicken Tangsuyuk, a popular Korean-Chinese dish. This recipe features double-fried chicken strips coated in a glossy, sweet and sour sauce with fresh vegetables and pineapple.
Ingredients
Scale
- 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
Instructions
- Prepare the starch batter: Combine potato starch and water in a bowl. Let it sit for 10-15 minutes until the starch settles and water separates.
- Marinate the chicken: In a separate bowl, combine sliced chicken breast with grated ginger, salt, and pepper. Marinate for 15 minutes.
- Prepare the coating: Gently pour off the separated water from the starch mixture, keeping the settled starch. Add egg white and 2 tbsp oil to the starch. Mix until smooth.
- Coat the chicken: Add the starch mixture to the marinated chicken and stir until evenly coated.
- First fry: Heat oil in a deep frying pan over medium heat. Fry chicken pieces one by one for 3-5 minutes until lightly golden. Remove and set aside.
- Second fry: Increase oil heat to high. Return the chicken to the oil and fry for 5 more minutes until deeply golden and extra crispy. Drain on a rack or paper towel.
- Make the sauce: In a separate pan, heat a little oil. Stir-fry onion, carrot, and green paprika for about a minute until slightly tender.
- Add sauce ingredients: Add wood ear mushrooms, pineapple, 2 cups water, sugar, vinegar, soy sauce, and a pinch of salt. Simmer for 1-2 minutes.
- Thicken the sauce: Mix 2 tbsp cornstarch with 2 tbsp water to create a slurry. Slowly pour the slurry into the sauce while stirring continuously until it thickens to a glossy consistency.
- Serve: Place the crispy fried chicken on a plate and pour the warm sauce over the top, or serve on the side. Enjoy your Chicken Tangsuyuk immediately.
Notes
- For an extra crispy coating, ensure the chicken is double-fried.
- Use a high smoke point oil for deep frying.
- Adjust the sweetness and tanginess of the sauce to your preference.
- Fresh pineapple is recommended for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Deep-frying and Stir-frying
- Cuisine: Korean-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: Estimated 450-550 kcal (will vary based on exact ingredients and portion size)
- Sugar: Estimated 15-20g
- Sodium: Estimated 500-700mg
- Fat: Estimated 25-35g
- Saturated Fat: Estimated 5-8g
- Unsaturated Fat: Estimated 20-27g
- Trans Fat: 0g
- Carbohydrates: Estimated 30-40g
- Fiber: Estimated 2-4g
- Protein: Estimated 30-35g
- Cholesterol: Estimated 80-100mg
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