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This Man's Cook Kungpao Egg Fry | 모두의 레시피

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This Man's Cook
This Man's Cook Kungpao Egg Fry

This Man's Cook Kungpao Egg Fry

Name: This Man's Cook Kungpao Egg Fry
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggs 5 pieces; green chili pepper 1 piece; red chili pepper 1/2 piece; green onion half handful; soy sauce 2 tablespoons; oyster sauce 1/2 tablespoon; vinegar 2 tablespoons; sugar 1 tablespoon; mirin 2 tablespoons; black pepper 4 pinches; cooking oil 3 tablespoons

A simple yet exquisite dish featuring egg fry cooked over high heat and glazed with a tangy, sweet, spicy Sino-Korean kungpao sauce

🙋 Recommended for

⭐ Those looking to break away from ordinary daily egg fry recipes and experience something special
⭐ Fans of kungpao-style dishes with a balanced blend of sour, spicy, sweet, and salty flavors
⭐ Anyone wanting to quickly create an elegant Chinese-inspired beer snack using just a few eggs from the fridge

10 min Difficulty Very easy side dish

Main ingredients 🥩

chili peppergreen onionsoy sauceoyster saucevinegaregg

Tags 🏷️

easy unique dish beer snack

Visit

Source: YouTubeThis Man's Cook

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

eggs 5 pieces
green chili pepper 1 piece
red chili pepper 1/2 piece
green onion half handful
soy sauce 2 tablespoons
oyster sauce 1/2 tablespoon

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vinegar 2 tablespoons

sugar 1 tablespoon

mirin 2 tablespoons

black pepper 4 pinches

cooking oil 3 tablespoons

Recipe 🍳

Cut the green chili pepper and red chili pepper in half, then finely slice them into small pieces.
Slice the green onion, focusing on the white parts, into thin strips, gathering about half a handful.
In a small bowl, combine soy sauce, oyster sauce, vinegar, sugar, mirin, and black pepper according to the specified amounts, stirring until the sugar dissolves completely to make the sauce.
Heat a frying pan over medium-high heat and add about 3 tablespoons of cooking oil, ensuring it’s generously distributed.
Once the oil is hot enough to produce a slight wisp of smoke, crack all 5 eggs at once into the pan and cook over high heat, allowing the edges to crisp up like deep-fried batter.
When the bottom and edges of the eggs turn golden and crispy, evenly sprinkle the prepared green onions, green chili pepper, and red chili pepper over the top surface of the eggs.
Pour the prepared tangy kungpao sauce generously over the entire egg fry.
Immediately reduce the heat to medium, then simmer until the sauce thickens and clings well to the egg fry—about until it becomes slightly sticky—then turn off the heat.

Finely chop green onions and chili peppers, then mix together a tangy, sweet, spicy Chinese-style soy sauce dressing.
Add generous oil to a preheated pan and fry 5 eggs over high heat as if deep-frying.
Pour the garnish vegetables and sauce over the eggs, then simmer over medium heat until the sauce thickens and adheres well.

Cooking tips 💡

Measure the sugar in the sauce precisely—leveling it off the spoon rather than heaping it—to prevent the sauce from becoming overly sweet.
Use plenty of oil and cook the eggs over high heat to create tiny pores on the surface, which allows the kungpao sauce to absorb more deeply.
The tanginess of the vinegar and the spiciness of the chilies effectively cut through the richness and greasiness of the egg yolks, resulting in a clean, balanced taste.

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