Special recipe for kkanpunggi!!
A few days ago, I left a lot of frying oil because I was going to do kkansho shrimp..It's a waste. Kkansho Shrimp, kkanpunggi, and vegetable ingredients are so similar You have to fry it when there's oil.Hahaha I made it with kkanpunggi today^^ I said I'd make guobaorou next time if the oil was okay Fried shrimp and fried chicken, oil is doomed. Haha Anyway, let's start with the recipe for kkanpunggi.
4 serving
Within 60 minutes
쉬운언니
Ingredients
  • a drumstick
    4piece
  • Garlic
    5piece
  • Ginger
    1piece
  • Red pepper
    2~3ea
  • Cheongyang red pepper
    2ea
  • leek
    15Cm
  • Eggs
    1ea
  • potato starch
    10T
  • Salt
    little
  • ground pepper
    little
  • cooking wine
    3T
  • Lettuce
    little
  • salad vegetables
    little
  • red pepper oil
    4T
  • Sesame oil
    1/2T
  • Orange
    1ea
  • almond
    little
  • Oyster sauce
    2T
  • Soy sauce
    1T
  • Vinegar
    5T
  • Sugar
    2T
  • Water
    1/2cup
Cooking Steps
STEP 1/17
Mix 5T of starch and half a cup of water well and make starch water by sinking it until the starch and water are separated.
STEP 2/17
When the starch water settles down, pour out the water and mix the eggs to make a dough. (Starch (2): Egg (1))
STEP 3/17
Cut chicken legs into bite-size pieces, season with salt and pepper, add starch batter after 10 minutes and mix well. It's a bit of a drag. If it's too watery, add starch!!
STEP 4/17
Cut garlic, ginger and green onion into 0.5*0.5.
STEP 5/17
Remove the seeds from the red pepper and cut into the same size as the green onions.
STEP 6/17
I also put onions, peppers, and lemons, but it doesn't matter if I don't. However, if you add a little bit of refreshing pepper or bell pepper to give it a blue color, the color will live.
STEP 7/17
Put soy sauce, oyster sauce, sugar and vinegar in water beforehand. Half a cup of water...If you put in too much, it takes a long time when you cook it later.
STEP 8/17
Set oil to 170 and fry chicken legs one at a time. When you fry it for the first time, you have to fry it perfectly until the meat is fully cooked.
STEP 9/17
Remove the chicken once and let it cool for a while, tap the meat's body with tongs to drain some oil. When frying for the second time, add the frying oil after the boiling sound dies down and fry it.
STEP 10/17
Grease the pan with chili oil and set to medium heat
STEP 11/17
Add garlic, ginger, green onion, and dried red pepper together and stir-fry to flavor.
STEP 12/17
Stir-fry spicy vegetables enough to give them flavor, but stir-fry them over medium heat to prevent green onions or garlic from burning.
STEP 13/17
If it smells to a certain extent, I added bell peppers or prepared vegetables (I had onions, red peppers, and chestnuts that were difficult to deal with, so I added this and stir-fried them).Add k) and stir-fry slightly over high heat.
STEP 14/17
Pour in the pre-burned sauce and bring to a boil.
STEP 15/17
Add fried chicken and stir-fry quickly when sauce is fully boiled.
STEP 16/17
Stir-fry until the moisture is gone and the meat is oily, then add a drop of sesame oil to finish.
STEP 17/17
When serving guests, it's good to see if you put some lettuce on the bottom of the plate and put some kkanpunggi on top and put baby vegetables in the center, so it's good to eat chicken and vegetables together^^
If you heat the remaining fried chicken in the air fryer and roll it in this sauce, you can easily make kkanpunggi, and even if the dough is made using fried chicken powder, it is delicious because it is seasoned with chicken. ^^
Cooking review
5.00
score
  • 317*****
    score
    Thank you. I'm always learning from you. Your recipe is the best
    2020-05-15 14:10
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