Chicken Tangsuyuk (Korean Sweet n Sour Chicken)

Chicken Tangsuyuk (Korean Sweet n Sour Chicken)

Chicken Tangsuyuk (Korean Sweet n Sour Chicken)
Rating:
Your rating: None Average: 4.5 (4 votes)
Author: oliviajasonkim
Date: 5-24-12
Servings: 4
Prep Time: 1 hours, 0 minutes
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Tangsuyuk (sweet n sour pork) and jajangmyung (black bean paste noodles), two wildly popular fast-food dishes in Korea, are Chinese in origin but have a distinct and modified Korean taste to them. They have been around in Korea for a long time now so it's quite possible that current generations might think of them as uniquely Korean. Anyhow, (sorry to digress here) I still remember hearing those insanely quick and dangerous motorbike delivery guys that can be seen weaving in and out of traffic, delivering their meals in a matter of minutes. As a funny side note, I even got into a minor accident with one of these guys as he blindsided my Honda motorbike (yes, I had a motorbike in my heyday). Anyways, tangsuyuk is a great dish for those who love fried food and have a sweet tooth. This recipe can be substituted with beef or pork, with the latter being the norm served at most restaurants in Korea. http://www.oliviajasonkim.com

Recipe Ingredients:

  • 1.5 or 2 lbs boneless chicken breasts, cut into strips
  • 2 tsp soy sauce
  • 1 medium size onion, cut into strips
  • 2 carrots, cut into thin pieces
  • 1 cup edamame
  • bell peppers (optional)
  • vegetable oil for frying
  • For the Batter:
  • •½ cup flour
  • •2 tbsp cornstarch
  • •½ cup cold water
  • •1 beaten egg
  • Sweet Sauce:
  • •1 cup of water
  • •2 tbsp corn starch (+ 2 tbsp water mixed together)
  • •2 tbsp soy sauce
  • •3 tbsp cider vinegar
  • •3 tbsp sugar
  • •1/4 cup pineapple juice (optional if available)

Recipe Steps:

  • Cut the chicken into thin strips, about 1 or 2-inch pieces. Add soy sauce to the chicken for a short marination; mix well and set aside.
  • Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.
  • Make batter by mixing the flour, cornstarch, water and beaten egg. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.
  • Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).
  • To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water. Add desired vegetables and let simmer for about 5 minutes or until it thickens.
  • On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.

Serving Size: 4
Preparation Time: 1 hours, 0 minutes

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