chicken thighcheongyang chili pepperdried chili pepperlarge green oniononiongarlicpotato starcheggJin-ganjangvinegarlemon juicechili oilonion powderginger powderchicken stockcayenne peppermirim
Using the settled starch technique, where starch is soaked in water and only the sediment is used, makes the batter firm and keeps it crispy for a long time.
The sauce must be quickly coated onto the chicken over high heat to prevent sogginess and to achieve a moist yet crispy texture.
Recommended for π
βThose who want to make a high-quality kkanpunggi at home with clean oil instead of ordering delivery Chinese food.
βThose who enjoy a spicy, sweet-and-sour chicken snack with a crispy outside and moist inside.