Name: #Will it be eaten locally #Making kkanpunggi #Making seasoned ch
Total time: 60 min
Yield: 4
Ingredients: For braised spicy chicken 1ea; Chicken meat 400g; Salt 1ts; ground pepper 1ts; Italian seasoning 1ts; Paprika Powder 1ts; Fried chicken powder 3cup; Salt 1ts; ground pepper 1ts; Italian seasoning 1ts; Paprika Powder 1ts; vegetable. 1cup; Cheongyang red pepper 2ea; red pepper oil 2TS; crushed garlic 1ts; leek 1TS; brewed soy sauce 3TS; Vinegar 3TS; Sugar 3TS; cooking wine 2TS; Water 1/2cup; potato starch

10K Recipe

#Will it be eaten locally #Making kkanpunggi #Making seasoned ch

Will it work there? Chef Lee Yeonbok did it in two versions It's chicken. One is Korean style spicy and sweet chicken They prepared kkanpunggi called soy sauce chicken. It was very popular. Yeokshi chicken seems to be much better in Korea than in the United States Put fried chicken on top of fried chicken powder Fry it crispy. Add soy sauce, sugar, lemon juice, or vinegar. It's spicy, salty, and sour It's kkanpunggi, which is stir-fried in kkanpunggi sauce.

4 serving

Within 60 minutes

강철새잎

Ingredients

For braised spicy chicken

1ea
Chicken meat

400g
Salt

1ts
ground pepper

1ts
Italian seasoning

1ts
Paprika Powder

1ts
Fried chicken powder

3cup
Salt

1ts
ground pepper

1ts
Italian seasoning

1ts
Paprika Powder

1ts
vegetable.

1cup
Cheongyang red pepper

2ea
red pepper oil

2TS
crushed garlic

1ts
leek

1TS
brewed soy sauce

3TS
Vinegar

3TS
Sugar

3TS
cooking wine

2TS
Water

1/2cup
potato starch

Cooking Steps: STEP 1/17

I prepared a chicken for braised spicy chicken and a chicken stick. I soaked it in milk for about 2 hours to get rid of the smell and smell. Then, wash it thoroughly and prepare it. Drain completely.

STEP 2/17

Prepare it with kkanpung sauce. Mix well with brewed soy sauce, vinegar, water, cooking wine, and sugar. When you taste it, you can taste salty and sweet.

STEP 3/17

Prepare fried chicken powder. Chef Lee Yeon-bok used starch, corn starch, and sweet potato starch like Chinese sweet and sour pork, but he simply used fried chicken powder like traditional chicken.

STEP 4/17

Add smoked paprika powder, herb powder, salt and pepper to fried chicken and mix well.

STEP 5/17

Add water and adjust the concentration. Make a slightly sticky and thick batter.

STEP 6/17

To make kkanpung sauce, put chili oil in a heated pan first.

STEP 7/17

Add minced garlic and green onions and stir-fry them together.

STEP 8/17

Add the vegetable mix and the sliced cheongyang pepper and stir-fry them together.

STEP 9/17

Pour in the pre-mixed kkanpung sauce.

STEP 10/17

Add starch water and adjust the concentration. Then the kkanpung sauce is done.

STEP 11/17

All you have to do is fry the chicken. It also season the chicken itself. Coat with salt, pepper, and smoked paprika powder. I used salt as garlic salt.

STEP 12/17

Add the seasoned chicken to the batter. Coat it with batter evenly.

STEP 13/17

Fry them one by one in a fryer set to 180 degrees Celsius.

STEP 14/17

I fried chicken twice in total. Remove the oil from the fried chicken for a while.

STEP 15/17

Heat the sauce again. When it boils up, add fried chicken and stir-fry it together.

STEP 16/17

Put the fried chicken in the kkanpung sauce and stir-fry it quickly over high heat. You have to cook it on high heat so that the chicken doesn't get soggy.

STEP 17/17

Chef Lee Yeon-bok's fried dough is a chicken dish called kkanpunggi using chicken frying powder, which is easier and easier to get, not even though it will be eaten locally.