Chicken Tangsuyuk has become my go-to for a restaurant-quality meal right at home, and I can’t wait to share it with you! This dish, often called Korean sweet and sour chicken, is a delightful blend of textures and flavors that always impresses. What is chicken tangsuyuk, you ask? It’s essentially crispy, deep-fried chicken pieces tossed in a vibrant, tangy, and sweet sauce, often studded with colorful vegetables and juicy pineapple. The first time I tasted it, the combination of the incredibly crunchy chicken and the glossy, perfectly balanced sauce was pure magic – it instantly transported me to a cozy Korean-Chinese eatery. Let’s get cooking!
Why You’ll Love This Chicken Tangsuyuk
There are so many reasons why this recipe has become a favorite in my kitchen, and I think you’ll adore it too!
- The taste is an incredible balance of sweet and tangy, with a satisfying savory depth.
- It’s surprisingly quick to make, with a total prep and cook time of just about an hour.
- You get that amazing crispy chicken tangsuyuk texture that’s so addictive.
- It’s relatively budget-friendly, using simple ingredients you might already have.
- The vibrant colors from the vegetables make it a feast for the eyes as well as the palate.
- It’s a fantastic family-friendly meal that even picky eaters will devour.
- Achieving that perfect crispy chicken tangsuyuk is easier than you think with these simple steps.
Ingredients for Authentic Chicken Tangsuyuk
Gathering these components is the first step to creating a fantastic Chicken Tangsuyuk. This dish truly shines when you have all the fresh ingredients for the Chicken Tangsuyuk ingredients list ready to go. The star of the show is, of course, the chicken, but the colorful medley of vegetables adds so much to the overall experience of this Chicken Tangsuyuk with vegetables.
- 500 g Chicken Breast Fillet, sliced into bite-sized strips
- ½ tsp Ginger, freshly grated
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 1½ cup Potato Starch – this is key for that signature crispy coating!
- 1 cup Water, for the batter
- 1 Egg White – helps bind the batter and makes it extra crisp
- 1 tbsp Oil, for the batter
- Sauce Ingredients:
- ½ Onion, sliced medium
- 1 Carrot, sliced thinly
- 1 Green Paprika, deseeded and sliced
- 3 Wood Ear Mushrooms, rehydrated and sliced
- ½ Fresh Pineapple, cut into chunks
- ⅓ cup Sugar – for that classic sweet tang
- 2 cup Water, for the sauce base
- 2 tbsp Apple Cider Vinegar or White Vinegar – brings the essential sourness
- 2 tbsp Soy Sauce – for savory depth
- 2 tbsp Cornstarch, mixed with 2 tbsp water to make a slurry for thickening
How to Make Chicken Tangsuyuk
Follow these steps for an incredibly delicious and authentic Chicken Tangsuyuk. This method makes it an easy chicken tangsuyuk recipe that anyone can master.
Step-by-Step Guide to Making Chicken Tangsuyuk
Marinating the Chicken
Step 1: Start by marinating the chicken. Place your sliced chicken breast in a bowl with ½ tsp grated ginger, 1 tsp salt, and ½ tsp ground black pepper. Mix everything together well, ensuring each piece is coated. Let it marinate for about 15 minutes while you prepare the other components. This simple step adds a lot of flavor!
Preparing the Crispy Batter
Step 2: Now for the magic of the chicken tangsuyuk batter recipe. In a mixing bowl, combine 1½ cup potato starch with 1 cup water. Let this mixture sit undisturbed for 10-15 minutes. You’ll see the starch settle at the bottom and water separate at the top. Gently pour off the excess water, leaving the thick starch paste behind. Add 1 egg white and 1 tbsp oil to the starch paste. Mix until you have a smooth, thick batter – this is crucial for achieving that signature crispiness.
Step 3: Coat the marinated chicken pieces thoroughly with the prepared batter. Make sure every strip is well-covered. This batter will transform into a wonderfully crunchy coating when fried.
The Double-Frying Technique
Step 4: Heat your oil in a deep frying pan or wok over medium heat. You want the oil to be hot but not smoking. Carefully add the battered chicken pieces one by one, being careful not to overcrowd the pan. Fry them for about 3-5 minutes until they just start to turn golden. Remove them from the oil and set them aside on a wire rack or paper towels.
Step 5: This is where the real crispiness comes from! Increase the oil temperature to high. Once the oil is hot again, return the chicken pieces to the pan for a second fry. Fry for approximately 5 more minutes, or until they are deeply golden brown and incredibly crispy. This double-frying technique is a key part of making great Korean fried chicken sweet sour.
Crafting the Tangy Sweet and Sour Sauce
Step 6: While the chicken is frying, prepare the sauce. In a separate pan or wok, heat a little oil over medium heat. Add the sliced ½ onion, thinly sliced 1 carrot, and sliced 1 green paprika. Stir-fry these vegetables for about a minute until they just start to soften – you want them to retain a slight crunch.
Step 7: Add the rehydrated and sliced 3 wood ear mushrooms and the fresh ½ pineapple chunks to the pan. Stir them in with the vegetables.
Step 8: Pour in 2 cups water, ⅓ cup sugar, 2 tbsp apple cider vinegar (or white vinegar), and 2 tbsp soy sauce. Add a small pinch of salt if you like. Bring the mixture to a simmer and let it cook for 1-2 minutes, allowing the flavors to meld.
Step 9: To thicken the sauce, prepare a slurry by mixing 2 tbsp cornstarch with 2 tbsp water in a small bowl. Slowly pour this slurry into the simmering sauce while stirring continuously. Keep stirring until the sauce thickens to a glossy, beautiful consistency.
Assembling and Serving Your Chicken Tangsuyuk
Step 10: Your crispy chicken and tangy sauce are ready! Place the double-fried chicken pieces onto a serving plate. You can either pour the warm, glossy sweet-and-sour sauce directly over the chicken, or serve it in a small bowl on the side so everyone can dip their pieces as they please. Enjoy your homemade Chicken Tangsuyuk immediately!
Pro Tips for the Best Chicken Tangsuyuk
I’ve learned a few tricks over the years that really elevate this dish from good to absolutely amazing. These tips will help you nail that perfect texture and flavor every time you make this Korean sweet and sour chicken.
- Always use potato starch for the batter; it’s what gives Chicken Tangsuyuk its signature ultra-crispy coating.
- Don’t overcrowd the pan during frying. Frying in batches ensures each piece gets evenly cooked and super crispy.
- Let the chicken rest for a few minutes after the first fry. This helps it crisp up better during the second fry.
- For the sauce, don’t overcook the vegetables; they should remain slightly crisp for the best texture contrast.
What’s the secret to perfect crispy chicken tangsuyuk?
The secret is the double-frying technique! The first fry cooks the chicken through, while the second fry at a higher temperature makes it incredibly crunchy. This ensures that delightful texture you love in Korean fried chicken sweet sour dishes.
Can I make chicken tangsuyuk ahead of time?
You can marinate the chicken and prepare the sauce components ahead of time. However, for the best crispy texture, I recommend frying the chicken just before serving. Store the sauce separately in the fridge.
How do I avoid common mistakes with chicken tangsuyuk?
A common mistake is not letting the starch batter sit, which can make it gummy. Also, ensure your oil is at the correct temperature for both frying stages. Overcrowding the pan is another pitfall to avoid for maximum crispiness.
Best Ways to Serve Tangsuyuk Recipe Korean Style
Serving your homemade Chicken Tangsuyuk is almost as fun as making it! This dish is incredibly versatile and pairs beautifully with a variety of sides. For a classic experience, I love serving it with steamed white rice. The fluffy rice is the perfect neutral base to soak up that delicious tangy sauce, making it a perfect pairing for this sweet and sour fried chicken.
Another fantastic option is to serve it alongside a simple Korean side dish, like seasoned bean sprouts (kongnamul muchim) or a refreshing cucumber salad (oi muchim). These add a lovely crisp, fresh element that balances the richness of the fried chicken and sauce. You could even enjoy it as a delightful appetizer for a larger Korean meal!
Nutrition Facts for Chicken Tangsuyuk
Here’s a breakdown of the estimated nutritional information per serving for this delicious Korean sweet and sour chicken. Keep in mind that these values are approximate and can vary based on the specific ingredients you use and portion sizes.
- Calories: 450
- Fat: 25g
- Saturated Fat: 5g
- Protein: 28g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 18g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Chicken Tangsuyuk
Once you’ve made this delicious Korean sweet and sour chicken, you’ll want to know the best way to keep it fresh. For optimal quality, it’s best to store the crispy chicken and the sauce separately. Let both the chicken and the sauce cool down completely before transferring them into airtight containers. You can store the leftover Chicken Tangsuyuk in the refrigerator for about 3 to 4 days. If you want to keep it even longer, freezing is a great option! Wrap the cooled chicken and sauce tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. This ensures you have a tasty meal ready whenever the craving strikes.
When you’re ready to enjoy your leftovers, reheating is simple. For the best texture, I recommend a quick reheat in the oven or an air fryer. Place the chicken on a baking sheet at 375°F (190°C) for about 5-8 minutes, or until heated through and crispy again. You can gently warm the sauce on the stovetop or in the microwave. Avoid reheating in the microwave alone, as it can make the chicken soggy. Enjoying your stored Chicken Tangsuyuk is just as satisfying!
Frequently Asked Questions About Chicken Tangsuyuk
Why is tangsuyuk popular?
Tangsuyuk’s popularity comes from its incredible flavor and texture combination. It perfectly balances the sweet and tangy notes of the sauce with the satisfying crunch of the fried coating. This Korean-Chinese dish offers a delightful contrast that appeals to a wide range of palates, making it a beloved comfort food and a restaurant favorite.
What is the difference between pork tangsuyuk and chicken tangsuyuk?
The primary difference is the protein used! Traditional Tangsuyuk is often made with pork, which offers a slightly richer, more savory flavor and a tender texture. Chicken Tangsuyuk uses chicken breast, which results in a lighter, leaner dish with a chewier, crispier coating due to its lower fat content. Both are delicious, but chicken offers a great alternative for those who prefer poultry.
Can I make the sauce for chicken tangsuyuk spicier?
Absolutely! To make a spicy chicken tangsuyuk, you can easily add a pinch of red pepper flakes or a tablespoon of gochujang (Korean chili paste) to the sauce while it’s simmering. Experiment with the amount to find your perfect level of heat. It adds a wonderful kick to the classic sweet and sour profile.
Is tangsuyuk always served with vegetables?
While the classic Tangsuyuk often includes vegetables like onions, carrots, and bell peppers, and fruits like pineapple, it’s not strictly mandatory. Some variations might omit them or use different additions. However, the vegetables and pineapple add a lovely sweetness, acidity, and textural contrast that really complements the crispy chicken and sauce.
Variations of Chicken Tangsuyuk You Can Try
While this classic recipe is fantastic, don’t be afraid to get creative with your Chicken Tangsuyuk! There are so many delicious ways to adapt it to your preferences. For those looking for a healthier option, an Air fryer chicken tangsuyuk is a game-changer. You can achieve a similar crispiness with significantly less oil, making it a lighter choice. If you love a bit of heat, a spicy chicken tangsuyuk is incredibly easy to make by simply adding some chili flakes or a touch of gochujang to the sauce. You could also experiment with different vegetables or fruits in the sauce, like peaches or bell peppers of various colors, to create your own signature version of this beloved Korean-Chinese dish.
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Chicken Tangsuyuk: Amazing Crispy 1 Hour Recipe
- Total Time: 60 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
Crispy deep-fried chicken strips coated in a glossy, sweet and sour sauce with pineapple and colorful vegetables. This Korean-Chinese dish offers a perfect balance of sweet, tangy, and savory flavors.
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
- 1 tbsp Oil
- Sauce:
- ½ Onion sliced medium
- 1 Carrot
- 1 Green Paprika
- 3 Wood Ear Mushrooms
- ½ Fresh Pineapple
- ⅓ cup Sugar
- 2 cup Water
- 2 tbsp Apple Cider Vinegar or White Vinegar
- 2 tbsp Soy Sauce
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
- Prepare the starch batter: Combine potato starch with water in a mixing bowl. Let it sit for 10–15 minutes until the starch settles and water separates.
- Marinate the chicken: In a separate bowl, add sliced chicken breast, grated ginger, salt, and pepper. Mix well and marinate for 15 minutes.
- Prepare the batter: Gently pour out the separated water from the starch mixture. Add egg white and a bit of oil to the starch. Mix until smooth.
- Coat the chicken: Pour the starch mixture into 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 they start turning golden. Remove and set aside.
- Second fry: Increase the heat to high. Return the chicken to the oil for a second fry for about 5 more minutes until deeply golden and extra crispy. Drain on a rack or paper towel.
- Make the sauce: In a separate pan or wok, heat a little oil. Stir-fry onion, carrot, and green paprika for about a minute until slightly tender.
- Add mushrooms and pineapple: Add wood ear mushrooms and fresh pineapple to the pan.
- Simmer the sauce: Pour in water, sugar, vinegar, soy sauce, and a pinch of salt. Stir well and let it simmer for 1–2 minutes.
- Thicken the sauce: Mix cornstarch with water to make a slurry. Slowly pour this 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 sweet-and-sour sauce over the top, or serve it on the side. Enjoy your Chicken Tangsuyuk immediately.
Notes
- Use fresh ingredients for the best flavor.
- A heavy-bottomed pan or Dutch oven is recommended for frying to maintain oil temperature.
- Ensure oil is hot enough before frying. Test with a digital thermometer or a wooden utensil for bubbles.
- Fry chicken in small batches to avoid overcrowding the pan and ensure crispiness.
- Double-frying the chicken results in an extra crunchy texture.
- 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: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
