CHICKEN GANGJEONG WITH KIMCHI TASTE SAUCE AND PREPARATION METHOD THEREOF

摘要

The present invention relates to a method for cooking kimchi chicken gangjeong. The purpose of the present invention is to improve satisfaction of consumers by allowing a texture and a color of chicken gangjeong to be maintained for a long period of time through development of a mixed component of a gangjeong batter mix and kimchi chicken gangjeong sauce. To achieve the purpose, the method for cooking kimchi chicken gangjeong comprises: (ST 1) a cutting step of cutting salted chicken in a predetermined size; (ST 2) a gangjeong batter mix mixing step of mixing rice powder, soft flour, corn starch, tapioca starch, corn powder, bread powder, baking soda, and refined sugar with water; (ST 3) a pre-dusting step of covering the chicken with gangjeong batter for preventing the chicken and the batter from separating; (ST 4) a batter dip step of covering the surface of the chicken with the batter mix by putting the cut chicken into the gangjeong batter mix mixed in the gangjeong batter mix mixing step (ST 2); (ST 5) a frying step of frying the chicken, covered with the batter through the batter dip step (ST 4), at 160 to 190C by using a fryer; (ST 6) a kimchi chicken gangjeong sauce blending step of blending ion starch syrup, malt starch syrup, isomalto-oligosaccharide, rice starch syrup, refined sugar, soy sauce, onions, garlic, ginger, red pepper paste, ketchup, apple concentrate, pepper oil, pepper powder, and cinnamon powder; and (ST 7) a kimchi chicken gangjeong sauce mixing step of putting the chicken into the blended chicken gangjeong sauce, and uniformly mixing the sauce and the chicken.;COPYRIGHT KIPO 2018