Modu Recipes

Striker Chef's Cola Lime Kkanpunggi

An exotic Chinese-style kkanpunggi with the acidity of fresh lime instead of vinegar and the crispiness and savory flavor enhanced by cola.

🙋 Recommended for

  • ⭐ Those who want to try a new and exotic Chinese-style chicken dish
  • ⭐ Those who want to enjoy a sophisticated kkanpunggi with the refreshing aroma of lime
  • ⭐ Those looking for a special snack menu to pair with beer or highball at home

Ingredients needed 🛒2 servings

  • Chicken thigh meat 400g
  • Lime 1
  • Cola 1/2 cup
  • Garlic 5-6 cloves
  • Ginger 1 knob
  • Cheongyang chili pepper 2
  • Red chili pepper 2
  • Potato starch 1 cup
  • Oyster sauce 1 tbsp
  • Soy sauce 1.5 tbsp
  • Sugar 1.5 tbsp
  • MSG 1/3 tsp
  • Chili oil (Lajiao you) 1 tbsp
  • Sesame oil, a little
  • Pepper, a little
  • Salt, a little
  • Cooking oil, appropriate amount

Recipe 🍳

  1. Finely mince the garlic, ginger, Cheongyang chili peppers, and red chili peppers so that there's a slight texture, and prepare them.
  2. Before juicing the lime, use a grater to zest the green peel part, then cut it in half and squeeze out the juice.
  3. In a bowl, mix 1 tbsp oyster sauce, 1.5 tbsp sugar, 1.5 tbsp soy sauce, lime juice, 1/3 tsp MSG, and a little cola to make the sauce.
  4. Season the bite-sized chicken thigh meat with salt and pepper, then add potato starch and cola, mixing to a slightly runny consistency for the batter.
  5. Adding a little cooking oil to the batter can prevent the meat juices from escaping or oil from splattering during frying.
  6. In oil preheated to 170-180°C, carefully place the battered chicken pieces one by one, ensuring they don't stick together, and fry until golden brown for about 6 minutes.
  7. Remove the fried chicken, make small cuts with scissors to release moisture, then increase the oil temperature and fry a second time until crispy, until the sound of moisture subsides.
  8. Add 1 tbsp of chili oil (Lajiao you) to a pan, add minced garlic, ginger, and chili peppers, and stir-fry until a spicy aroma is released.
  9. Pour the prepared sauce into the pan and simmer until the volume is reduced by half, creating a thick consistency.
  10. Add the fried chicken to the sauce and toss quickly over high heat. Turn off the heat, then sprinkle with sesame oil, lime zest, and crushed peanuts to finish.
  1. Mince the vegetables, then mix oyster sauce, soy sauce, sugar, lime juice, and cola to make the sauce.
  2. Season the chicken thigh meat, then batter it with starch, cola, and oil. Fry twice until crispy.
  3. Stir-fry vegetables in chili oil, reduce the sauce, add the fried chicken to toss, and finish with lime zest.

Cooking tips 💡

  • Since it's difficult to zest the lime after squeezing the juice, be sure to zest it first before juicing.
  • Adding cola to the batter makes the coating crispier; you can also use flat cola.
  • Making small cuts in the chicken after the first fry allows internal moisture to escape, resulting in a much crispier second fry.
  • When eating with children, it's best to significantly reduce or omit the Cheongyang chili peppers.

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Chicken thigh meatLimeColaPotato starchGarlicCheongyang chili pepperChili oil
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