Dakgangjeong : Cooking with Chef Gunho Lee in Sempio, Korea

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Dakgangjeong Ingredients\r
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2 to 3 chicken thighs\r
1 cup Milk\r
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For the Batter\r
60g All purpose flour (approximately 1/2 cup)\r
10g Corn or potato starch (approximately 1 1/2 Tbs.)\r
1 Egg\r
Ice water\r
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For the sauce\r
1 1/2 Tbs. Gochujang, Korean red pepper paste\r
1 1/2 Tbs. Ketchup\r
1 1/2 Tbs. Water\r
3 Tbs. Corn syrup, sugar or honey\r
1/4 of Medium size onion, small diced (approximately 1/4 cup)\r
2 Cloves Garlic, Chopped (approximately 1 Tbs)\r
2 Spicy green chili (Optional)\r
1/4 cup Nuts, mixture of almond and peanut, roughly chopped\r
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Oil for frying and sauté\r
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♥  For more Sempio product visit:\r
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