Spicy Garlic Fried Chicken

spicy garlic fried chicken

More Maang Chi! This time we made her Spicy Garlic Fried Chicken. It’s SUPER delicious and worth the mess it will make in your kitchen. I recommend fully reading through the directions a few times and get everything out and ready/prepped before starting.

Source: http://www.maangchi.com/recipe/kkanpunggi

Please make sure you check out Maang Chi’s website and support her by watching her videos and making her food. She is great.

WARNING: This dish is not difficult per say but it uses a LOT of dishes and pots/pans. It will be a mess your first time and you may want to grab a friend to be your sue chef.

Time: 1 hour. You can cut this time down by prepping some parts ahead of time. 

Skill Level: Semi difficult

Amount: 3-4 Servings or 2 very hungry people.

You need:


  • 1 lb chicken breasts cut into small 1″ chunks
  • 1 tsp minced ginger
  • 2 tsp soy sauce
  • 1/2 tsp ground black pepper
  • 1 cup potato starch (Corn starch is fine too)
  • 1 egg

Spicy garlic and leek infused oil

  • 1/2 cup vegetable oil
  • 1 cup thinly shredded leek
  • 8 garlic cloves cut into halves
  • 2 TBl coarse chili flakes (If you don’t want it to be spicy, cut this down or out completely)

Vegetables and seasonings

  • 2 jalapenos – remove seeds and slice thinly
  • 2 red chili peppers – remove seeds and slice thinly
  • 1 bunch of green onion – chopped
  • 1 onion – chopped
  • 4-6 dried red chili peppers

*Again, if you do not like it too spicy you can trade out the peppers for something more mild and/or leave out the dried red chili peppers.

Sweet and sour sauce

  • 2 Tbl soy sauce
  • 4 Tbl water
  • 4 Tbl rice syrup (This can be hard to find. You can use honey)
  • 2 Tbl white vinegar
  • 2 tsp potato starch


  • 1-2 cups vegetable oil for frying
  • 2 tsp sesame oil


Do this:

Prep sweet and sour sauce

  1. Mix everything in a small bowl. DO NOT ADD MORE STARCH! Starch thickens when heated. The sauce will look drab and thin but it will create a thick sticky beautiful sauce when cooked.

Prep chicken

  1. Combine the chicken, ginger, soy sauce, and ground black pepper in a bowl. Mix well and let sit for 10 minutes.
  2. Add the egg and potato starch. Mix by hand. (The mixture will be clumpy looking but it’s ok.)

Prep the spicy garlic and leek infused oil

  1. Heat up a small frying pan with 1/2 cup cooking oil. When oil is heated, lower the heat to medium and add the garlic and leek.
  2. Stir and cook until both are golden brown and crispy.
  3. Remove the garlic and leek with a slotted spoon onto a small plate.
  4. To the hot oil, add the chili pepper flakes and stir.
  5. Take off the heat and allow to sit for 2 minutes
  6. Strain oil into a small bowl and discard the chili flakes.

Time to fry dat chicken

  1. Heat 2 cups of vegetable oil in a frying pan over high heat.
  2. Once at 335-350F, turn down the heat to medium high and add the chicken CAREFULLY.
  3. Fry the chicken until golden brown on all sides and set aside on a plate.

All together now

  1. In a LARGE skillet or wok, add the infused oil and heat over medium high heat.
  2. Add the onion, green onion, and chili peppers.
  3. Stir and cook until the onion starts to brown and soften.
  4. Add the sweet and sour sauce.*If your chicken did not get super crispy the first time, at this point fry it a second time to get super crispy.

*If your chicken did not get super crispy the first time, at this point fry it a second time to get super crispy.

5. Add the chicken, fried leek and garlic, and the 2 tsp sesame oil. Stir to coat the chicken.

6. Enjoy your hard work!





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