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Peanut Tangsuyuk, sweet and sour chicken served with roasted peanuts
Crispy Peanut Tangsuyuk Chicken

Crispy Peanut Tangsuyuk (Korean Sweet & Sour Chicken)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Tangsuyuk is a rollercoaster of flavors on its own, but this peanut version takes it to the next level. The roasted, oily aroma of the peanuts deepens the sweetness of the sauce and adds extra crunch to the tender fried meat. This dish is a masterpiece of textures: juicy meat, crispy batter, crunchy peanuts, and a silky sauce that hugs it all together.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Korean-Chinese

Ingredients

Equipment Needed

  • Wok or deep skillet
  • Slotted spoon
  • Mixing bowl

Allergen Information

⚠️ Peanut
⚠️ Egg
⚠️ Soy

Instructions

1 ✓

Cut the chicken into bite-sized cubes. Marinate with 1 tbsp soy sauce, grated ginger, and crushed garlic for 30 minutes.

Tip: The marinade not only flavors the meat but the salt in the soy sauce also helps tenderize the fibers.
2 ✓

Toast the peanuts in a dry pan until golden brown, then crush coarsely.

Tip: Toasting releases essential oils, making the peanut flavor more intense.
3 ✓

Make a thick batter using the cornstarch, egg, and a splash of water. Coat the chicken pieces thoroughly.

Tip: Cornstarch creates a much crispier coating than wheat flour and doesn't get soggy as quickly.
4 ✓

Fry the chicken in hot oil (approx. 350°F / 180°C) until crispy.

Tip: For pro results: fry once, remove, let cool slightly, then fry again in hotter oil (double frying). This is the secret to restaurant-quality crunch.
5 ✓

In a separate pot, boil water, remaining soy sauce, vinegar, and sugar. Once boiling, thicken with a cornstarch slurry (cornstarch mixed with a little water).

Tip: Adjust the sweet-and-sour balance by tasting: the battle between sugar and vinegar creates the vibrant flavor.
6 ✓

Toss the fried chicken, peanuts, diced bell pepper, and bean sprouts into the hot sauce. Mix quickly.

Tip: Just coat them with the sauce, don't cook them in it, otherwise the batter will get soggy!
7 ✓

Serve immediately, sprinkled with sesame seeds and sliced scallions.

Tip: Best enjoyed immediately to appreciate the contrast in temperature and texture.

Recipe FAQ

Why did the batter fall off the meat?
The meat was likely too wet. Always pat the chicken completely dry before dipping it into the cornstarch mixture.
What can I use instead of white vinegar?
Any fruit vinegar or lemon juice will work, but white vinegar provides the cleanest, sharpest acidity.

Ingredients

  • 1 lb Boneless, Skinless Chicken Breast
  • 3.5 oz Cornstarch (or Potato Starch)
  • 1 large Egg
  • 3.5 oz Unsalted Peanuts
  • 1 pc Red Bell Pepper
  • 0.5 cup Water (approx., for sauce and batter)
  • 0.25 cup Sugar
  • 3 tbsp White Vinegar (or Rice Vinegar)
  • 1.5 oz Soybean Sprouts (optional)
  • 2 cloves Garlic
  • 0.5 inch Fresh Ginger
  • 4 tbsp Soy Sauce
  • 1 tsp Sesame Seeds
  • 2 cups Oil (for frying)
  • 1 stalk Scallion (Green Onion)