Chicken Tangsuyuk

Make Crispy chicken Tangsuyuk, a Korean-Chinese food where crispy deep-fried chicken strips are coated in glossy, sweet and sour sauce with pineapple and colorful veggies! This comforting dish is perfect for cozy nights with your favorite movie after a long day.

My recipe involves deep-frying chicken strips that are battered in potato starch powder, making an extra crispy skin. The fried pieces are then drizzled with a sweet and sour sauce that also has freshly diced vegetables in it. Sounds amazing? Because it is.

I love Korean food. I’ve always had a soft spot for it. I made some or many Korean Foods because I love them, from the famous to the less famous, and yes, Countless times I re-cook them. Bulgogi, Kimbap, Korean BBQ wrap, Mayak Gyeran Egg, and so many else. You can check my website! And now, Chicken turns, sweet and sour chicken? Total weakness. After a long dayyyyy, I tell you what my long day!

Rollercoaster postpartum hormone

After putting my 6-month-old baby to sleep, I finally have a little me time — and tonight, it’s just me, some quiet, and a plate of crispy, sweet, and tangy chicken tangsuyuk.

As a new mom, life has been a whirlwind. It’s been six beautiful, emotional, and absolutely exhausting months. The hormonal shifts, the sleepless nights, the new routines. It all felt like a rollercoaster at first. Some days were tougher than others, and I honestly didn’t always have it together (who really does, right?). But little by little, things are starting to feel more manageable. I’m learning, adapting, and slowly getting used to this new version of life. one that’s full of love, mess, and tiny hands that hold my entire world.

So tonight, as my baby already sleep earlier than before, I’m thinking about this crispy chickenn while watching my drama, it’s been so long I haven’t watch movies because I have my bath time is more than enough from this routine with breastfeeding, bathe, starting solids to baby and ofc cook it. Those was really I never thought before that I’m capable of all these, but look at now, Mom, you got it, I’m super proud of you, Mom’s out there!

Celebrate the small win of surviving the day. A cozy plate of chicken tangsuyuk is my little treat — comforting, nostalgic, and easy enough to whip up even when my energy is low.

What is tangsuyuk?

Okay, let’s talk about tangsuyuk — a.k.a. Korea’s take on sweet and sour goodness. Imagine crispy, deep-fried chicken (or pork or beef, you do you) coated in a glossy, tangy-sweet sauce with crunchy veggies and juicy pineapple. It’s comfort food that hits all the right spots.

Tangsuyuk (탕수육) or chicken tangsuyuk is super popular in Korean-Chinese cuisine and is usually served with classics like jajangmyeon (black bean noodles) or jjamppong (spicy seafood noodles). It’s the kind of dish you order when you’re eating with friends or family… but honestly, I love making it at home just for me after I finally get the baby down for a nap. (Self-care, right?)

The sauce is a perfect balance of sweet, sour, and savory, made with pineapple juice, vinegar, soy sauce, and sugar. Toss in some carrots, bell peppers, and cucumbers for that satisfying crunch. The meat gets double-fried (yes, double, we don’t play when it comes to crisp), then tossed or dipped in that shiny, sticky sauce. It’s giving: golden, juicy, and full of flavor.

Trust me! One bite, and you’ll forget about reheated leftovers and half-eaten baby snacks.

Ingredients of Chicken Tangsuyuk

• Chicken Breast Fillet sliced: The lean base of this dish. Chicken breast gives a light, crisp bite when fried. The original recipe uses pork, since it is halal mode, so I use chicken, and beef is also okay
• Ginger grated; Adds a subtle warmth and removes any gamey flavor from the chicken
• Salt and Ground Black Pepper: Basic seasoning for the chicken marinade, enhancing natural flavor.
• Potato Starch: or substitute corn starch to make the chicken ultra crispy. It’s lighter than flour and ideal for deep frying. Avoid using all-purpose flour as it won’t result in a crispy light coating.
• Water: ideally ice ice-cold water to create a light batter.
• Egg White: binds the starch to the chicken, making the coating light and crisp.
• Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Sauce

• Onion sliced; Adds natural sweetness and a crunchy texture.
• Carrot, Green Paprika: You can switch with red or yellow paprika, or try to substitute carrot with cucumber
• Wood Ear Mushrooms: A chewy, slightly crunchy mushroom often used in Asian cuisine. Optional, but adds great texture.
• Fresh Pineapple: The sweet, juicy heart of the sauce that balances the vinegar’s sharpness. I don;t recommend you to change the pineapple
• Sugar: Adds sweetness to counter the tanginess of the vinegar.
• Water
• Apple Cider Vinegar or White Vinegar: Brings the bright, tangy kick that defines tangsuyuk sauce.
• Soy Sauce: or substitute with low-sodium soy sauce or light soy sauce.
• Cornstarch + Water: Thickens the sauce so it beautifully coats the chicken and veggies.

How to Make Chicken Tangsuyuk

Let’s prepare the starch batter. Start by combining potato starch with water in a mixing bowl. Let it sit for 10–15 minutes until the starch settles at the bottom and the water separates. This step is key to creating a crispy coating.

Then, in a separate bowl, add the sliced chicken breast, grated ginger, salt, and pepper. Mix well and let it marinate for 15 minutes to absorb the flavor and tenderize

Once the starch has settled, gently pour out the water, keeping only the thick white starch at the bottom. Add egg white and a bit of oil to the starch, then mix until smooth.

Next, pour the starch mixture into the marinated chicken and stir until every piece is evenly coated

Then, heat oil in a deep frying pan over medium heat. Fry the chicken pieces one by one, without crowding the pan, for about 3–5 minutes until they start turning golden. Remove and set aside.

Increase the heat to high. Return the chicken to the oil for a second fry, about 5 more minutes, until deeply golden and extra crispy. Drain on a rack or paper towel.

Make the Sauce and Enjoy!

Now, let’s make the sweet and sour sauce. In a separate pan or wok, heat a little oil. Stir-fry the onion, carrot, and green paprika for about a minute until slightly tender but still crisp.

Then, add wood ear mushrooms and fresh pineapple to the pan. Pour in water, sugar, vinegar, soy sauce, and a pinch of salt. Stir well and let it simmer for 1–2 minutes.

In a small bowl, 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 & Enjoy
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 to keep the crunch. So, what team are you? Best enjoyed immediately!

Recipe Notes;

• Use fresh ingredients. This is a no-brainer, but when you use fresh ingredients, it will really elevate your dish to the next level.
• Use a heavy-bottomed pan or Dutch oven to fry if possible, as the thick base of the pan will maintain the oil temperature through the frying process.
• Make sure the oil temperature is hot enough before you fry by checking with a digital cooking thermometer or a wooden utensil to look for bubbles.
• Fry chicken in small batches and do not overcrowd the pan because this prevents the oil temperature from lowering, which prevents the formation of crispy pork.
• Double fry your crispy chicken for an extra crunchy texture!

NEED MORE KOREAN FOOD? YOU MUST TRY THESE!

Try this recipe!

Hope you enjoy this Chicken Tangsuyuk as much as I do. Let me know your results by uploading pictures and tagging us on Instagram at Much Butter and Pinterest. Do not forget to see and follow our new Tiktok Account.

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