Chicken Tangsuyuk – Korean Sweet and Sour Sauce
Hey there, JRfoodies! Today, we're diving into the world of homemade delights with a recipe that's bound to make your taste buds dance - Chicken Tangsuyuk. Imagine crispy, golden-brown chicken pieces coated in a sweet and tangy sauce that's as easy to make as it is delicious. This Korean-Chinese fusion dish is a perfect blend of textures and flavors that will have you reaching for seconds (and maybe thirds). So, tie on your apron and let's get cooking!
Give these recipes a whirl; they could be the perfect addition to your menu:
A crispy symphony of Korean-Chinese fusion, showcases succulent fried chicken enveloped in a uniquely crisp potato starch coating, harmonizing with a sweet-tangy sauce that's a dance of soy, vinegar, and sugar, delivering an extraordinary blend of textures and flavors.
- 500 gr chicken thighs and breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cup potato starch
- 500 ml water
- Oil for frying
- 1 carrot
- 1 onion
- 2-3 tbsp vinegar/lemon juice
- 1 tbsp soy sauce
- 3 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp oil
- Water
Start by cutting the chicken into thick, lengthwise strips. Marinate the chicken with salt and black pepper.
In a bowl, soak the potato starch in water and mix until well-combined. Allow it to settle, then discard any floating water, leaving the settled starch at the bottom.
Dip each piece of marinated chicken into the potato starch mixture, ensuring they are evenly coated. The starch will create that irresistible crispy texture when fried.
Heat cooking oil in a pan. Once hot, fry the coated chicken pieces one by one until they are golden and cooked through. Set aside on a paper towel to absorb excess oil.
Finely chop the onion and carrot. Sauté them briefly in oil until they are tender.
Add water, soy sauce, vinegar (or lemon juice), and sugar to the sautéed vegetables. Let it come to a boil.
In a separate bowl, make a cornstarch slurry by mixing cornstarch with water. Pour the slurry into the boiling sauce, stirring continuously until it thickens.
Drizzle the thickened sauce over the crispy chicken pieces, ensuring each one is generously coated.
- Amount Per Serving
- Calories 1051kcal
- % Daily Value *
- Total Fat 52.6g81%
- Saturated Fat 7.6g38%
- Cholesterol 100mg34%
- Sodium 1188mg50%
- Potassium 142mg5%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 1.5g6%
- Sugars 6.7g
- Protein 22.6g46%
- Calcium 19 mg
- Iron 2 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Make sure the oil is hot enough before frying the chicken. Test it by dropping a small piece of coated chicken into the oil; it should sizzle and float to the top.
- When coating the chicken with the potato starch mixture, ensure that each piece is evenly covered. This will result in a uniform, crispy texture.
- The use of potato starch is crucial for that crispy texture. Allow the starch to settle at the bottom of the soaking bowl, and use the thick part to coat the chicken.