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Korean Cuisine With Ji Eun – Kanjang Chicken

Korean cuisine with Ji Eun – Kanjang Chicken

Serves 5

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

 

1 kg Chicken wing
1 Egg
2 tbsp Curry powder
20 g Flour
130 g Potato flour (starch)
1 ½ tsp Salt
½ tsp Pepper
1 bottle Oil

 

For the Kangang sauce (12 pieces)

  • 3 tbsp Soya sauce
  • 3 tbsp Sugar

 

For the Yangyum sauce (12 pieces)

  • 3 tbsp Korean red pepper paste
  • 3 tbsp Starch syrup
  • 3 tbsp Sugar
  • 3 tbsp Water

 

DIRECTIONS :

  • Squeeze the water out of the chicken
  • Put the chicken into a bowl with the egg, 1 tbsp curry powder, 1 tsp salt and ½ tsp pepper
  • Put the flour, the potato flour, 1 tbsp curry powder and ½ tsp salt in a large plastic bag and shake with the chicken
  • Fry the chicken twice
  • Share the quantity of chicken in 3. 1/3 will be eaten like that, simply fried. For the rest, you can follow the recipe of 2 delicious sauces

 

Kangang Sauce

  • Boil the soya sauce and the sugar in a frying pan
  • Put 12 fried chicken wings in the pan, mix and enjoy !

 

Yanyum Sauce

  • Boil the korean red pepper paste, the starch syrup, the sugar and the water in a frying pan
  • Put 12 fried chicken wings in the pan, mix and enjoy !

 

 

 

 

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