What is
Kkangpongi?

Kkangpongi is a popular Korean dish that consists of deep-fried spicy chicken that is coated in a sweet and spicy sauce. It is similar to a type of Korean fried chicken but is distinct due to its sauce, which balances heat and sweetness.

Origins & History

Kkangpongi originates from Korea, where fried chicken has become a popular dish in Korean cuisine. It is particularly associated with the style of Korean fried chicken that first gained popularity in the late 20th century. The dish is often enjoyed as an appetizer or served alongside drinks, especially beer.

Taste & Texture

Kkangpongi has a complex flavor profile characterized by the balance of sweetness and spiciness. The dish is often crispy on the outside due to the deep-frying process, while the sauce provides a rich and flavorful coating that enhances the overall taste.

Ingredients

Chicken

Chicken pieces, often boneless, that are marinated before being deep-fried to achieve a crispy exterior.

Cornstarch

Used as a coating for the chicken to enhance its crispiness during frying.

Garlic

Minced garlic is often included in the marinade and the sauce to give depth of flavor.

Gochujang

A Korean chili paste that provides heat and a rich, sweet flavor, characteristic of Korean dishes.

Soy Sauce

Used in the sauce to add umami and saltiness.

Honey or Sugar

Used to add sweetness to the sauce, balancing the heat from the gochujang.

Sesame Oil

Adds a nutty flavor to the dish and is often included in the sauce.

Green Onions

Chopped green onions are often used as a garnish, adding a fresh flavor and color to the dish.