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Chicken Tangsuyuk

Chicken Tangsuyuk: Amazing Crispy 1 Hour Recipe

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  • Author: Jannet Lisa
  • 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

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
  • 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

  1. 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.
  2. Marinate the chicken: In a separate bowl, add sliced chicken breast, grated ginger, salt, and pepper. Mix well and marinate for 15 minutes.
  3. 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.
  4. Coat the chicken: Pour the starch mixture into the marinated chicken and stir until evenly coated.
  5. 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.
  6. 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.
  7. 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.
  8. Add mushrooms and pineapple: Add wood ear mushrooms and fresh pineapple to the pan.
  9. 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.
  10. 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.
  11. 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

Find it online: https://sarecipes.com/chickentangsuyukrecipe/