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Chestnut Tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds
Sweet and sour chicken with roasted chestnuts

Crispy Sweet & Sour Chicken with Chestnuts (Tangsuyuk)

Author: Flavelo
Recipes Main Courses
Tangsuyuk is a beloved staple of Korean-Chinese cuisine. The essence is the 'battle of crunch vs. sauce': the meat is double-fried to achieve an extra-crispy coating that holds up even when drenched in the hot, sweet and sour sauce. Here, whole roasted chestnuts are added not as a paste, but as a vegetable, providing a nutty crunch to the sticky glaze.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Chinese-Korean

Ingredients

Equipment Needed

  • Deep skillet or wok (for frying)
  • Small saucepan (for sauce)
  • Slotted spoon

Allergen Information

⚠️ Egg
⚠️ Soy
⚠️ Sesame
⚠️ Tree Nuts

Instructions

1 ✓

Cut the chicken breast into strips. Mix with 1/2 cup cornstarch, egg white, and a splash of water to create a thick batter.

Tip: Starch-based batter is crunchier than flour. Egg white helps adhesion.
2 ✓

Heat oil to 340°F (170°C). Fry chicken in batches until pale (about 3-4 minutes), then remove to paper towels.

Tip: Don't overcook; this is just round one.
3 ✓

Make the sauce: Sauté grated ginger and crushed garlic in a little oil in a saucepan.

Tip: Aim to release the aromatics.
4 ✓

Add soy sauce, vinegar, sugar, chestnuts, and 1/2 cup water. Bring to a boil.

Tip: Taste it! The balance of sweet and sour should be perfect.
5 ✓

Thicken: Mix 1 teaspoon cornstarch with a little cold water and pour into the boiling sauce. Stir until thickened.

Tip: Always dissolve starch in cold water first to avoid lumps.
6 ✓

Second fry: Heat oil to 375°F (190°C). Drop the chicken back in for 1-2 minutes until golden brown and audibly crispy.

Tip: This is the crisping phase.
7 ✓

Serve: Either pour sauce over meat (for immediate eating) or serve on the side (the 'dip or pour' debate). Sprinkle with sesame seeds.

Tip: Serving sauce on the side keeps the meat crispy longer.

Recipe FAQ

Why fry twice?
The first fry cooks the meat; the second (at higher heat) dehydrates the crust, making it truly crispy so it doesn't get soggy in the sauce.
What thickens the sauce?
Starch (corn or potato) gelatinizes under heat, creating that glossy, clingy texture.

Ingredients

  • 1 cup Roasted Chestnuts (peeled, whole)
  • 1 lb Chicken Breast
  • 3/4 cup Cornstarch (for coating and sauce)
  • 1 large Egg White
  • 2 cloves Garlic
  • 1 tbsp Fresh Ginger (grated)
  • 3 tbsp Soy Sauce
  • 4 tbsp Sugar
  • 2 tbsp Sesame Seeds (toasted)
  • 3 tbsp Vinegar (Rice or Apple Cider)
  • 1 1/4 cups Oil (for deep frying)