Making spicy, sweet, and crispy kkanpunggi
Chef Yeo Kyung-rae's recipe. Applied version (I made it in my own style.)
2 serving
Within 60 minutes
야꿀야식은꿀맛
Ingredients
  • a drumstick
    300g
  • potato starch
    200g
  • leek
    1/2ea
  • Paprika
    1/4ea
  • Cheongyang red pepper
    2ea
  • crushed garlic
    1TS
  • red pepper oil
    1TS
  • Ginger
    little
  • Cheongju
    little
  • Eggs
    1/2ea
  • Salt
    little
  • ground pepper
    little
  • plum extract
    1TS
  • Water
    3TS
  • Soy sauce
    2TS
  • Oyster sauce
    1TS
  • Sugar
    2TS
  • Vinegar
    2TS
  • plum extract
    1TS
Video
Cooking Steps
STEP 1/17
Please put the bones on the chicken legs.
STEP 2/17
Cut it into bite-size pieces, please.
STEP 3/17
Grind the ginger into the rice wine
STEP 4/17
Chop the cheongyang peppers according to the shape.
STEP 5/17
Cut the green onion in half and slice it.
STEP 6/17
Remove seeds from paprika and chop into small pieces.
STEP 7/17
Season the trimmed chicken with salt, pepper, and ginger liquor.
STEP 8/17
Add 1/2 egg to the soaked starch and knead.
STEP 9/17
Put the batter in the preheated oil and wait 2 seconds, and it's the right temperature
STEP 10/17
Add chicken dough and fry.
STEP 11/17
Take it out and fry it once more at 180 degrees.
STEP 12/17
Add the sauce ingredients and mix them all.
STEP 13/17
Stir-fry chili oil and vegetables in a preheated pan.
STEP 14/17
Add the sauce and bring to a boil.
STEP 15/17
Add fried chicken and stir-fry.
STEP 16/17
Lastly, add a bit of sesame oil and mix it.
STEP 17/17
Put it on a plate and it's done.
It's convenient to use the chicken leg meat sold on the market. You can taste the sauce and adjust the amount. If you make the soaked starch in advance, you can make it quickly. You can use potato starch instead of sweet potato starch. It's good to have a thermometer when you fry it's good The first fried food is 170-175 degrees Second tempura, fry it at 180 degrees.
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