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          Season 2

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          Sov) This is a traditional Korean snack called gangjeong, or sweet rice puffs. It’s really sweet and crispy. I am going to make dak gangjeong or sweet and sour chicken. Trust me! It’s really good. It’s my favorite Korean food. Na) Chop the chicken leg meat into bite-sized pieces, and season with salt, pepper, and a traditional liquor called cheongju. If you don’t have cheongju, use white wine or milk. The chicken has to really marinate in the sauce, so give it about 30 minutes. Meanwhile, chop the peanuts into chunks. Pour two cups of flour through a filter to get just the fine grains. This will give you a crunchier finish. Now, add an egg and a cup and a half of water, and stir smooth. Sov) You don’t want this to be pasty, so stir until it’s watery. When you lift your spoon, it should slide off the spoon like this. Mix one-fourth cup of flour with your chicken. Dust off the extra flour, and dip into your coating mixture. Deep-fry in oil heated to 170 degrees. Put your fried chicken on paper towels or a sieve to remove excess oil. Now, let’s make the sauce. You’ll need gochujang, or red chili paste, tomato ketchup, soy sauce, and sugar. Stir all of these together in a pan over low heat, making sure it doesn’t’t burn. Now, mix the fried chicken with the sauce. 한국어) 이거 짱이다. This is Awesome And now add the peanuts. Sov) Okay. Actually, Dakgangjeong is little bit spicy but not too much and it goes great with peanuts. That’s definitely my favorite in Korea snack ever in Korea.

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