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Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds
Double-fried crispy chicken tossed in a glossy sweet and sour sauce with roasted chestnuts

Chestnut tangsuyuk

Author: Flavelo
Recipes Main Courses
Tangsuyuk is one of the most well-known meat dishes of Korean-Chinese cuisine. The essence is the 'battle of crispiness with the sauce': we fry the meat twice to get an extra crispy coating that holds up even when poured over with hot sweet and sour sauce. Chestnuts feature here not as a purée but whole, as a vegetable, adding nutty crunch to the sticky sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

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

Allergen Information

⚠️ Egg
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Cut the chicken breast into strips. Mix with 50g cornflour, the egg white and a tiny bit of water to coat in a thick batter.

Tip: Cornflour batter is much crispier than flour. The egg white helps adhesion.
2 ✓

Heat the oil to 170°C. Fry the chicken in batches until pale (approx. 3-4 minutes), then drain on kitchen paper.

Tip: Do not overcook, this is just the first round.
3 ✓

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

Tip: Releasing aromas is the goal.
4 ✓

Add the soy sauce, vinegar, sugar, chestnuts and 100ml water. Bring to the boil.

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

Thicken it: mix 1 teaspoon cornflour in a little cold water and pour into the boiling sauce. Stir until thickened.

Tip: Always dissolve starch in cold water, otherwise it lumps in hot sauce.
6 ✓

Second fry: heat the oil to 190°C (very hot). Throw the chicken back in for 1-2 minutes until golden brown and knocking-hard crispy.

Tip: This is the 'crisping' phase.
7 ✓

Serving: either pour the sauce over the meat (if eating immediately), or serve separately as a dip ('dip or pour' debate). Sprinkle with sesame seeds.

Tip: Served separately the meat stays crispy throughout.

Recipe FAQ

Why fry twice?
The first fry cooks the meat, the second (at a higher heat) dries out the coating so it becomes truly crispy and doesn't get soggy from the sauce.
What makes the sauce thick?
Cornflour or potato starch gelatinises under heat, giving the glossy, sticky consistency.

Ingredients

  • 200 g roasted chestnuts (peeled, whole)
  • 400 g chicken breast fillet
  • 100 g cornflour (for coating and sauce)
  • 1 pc 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 vinegar or cider vinegar)
  • 300 ml oil (for deep frying)