Crispy Kangkong

Kangkong is a semi-aquatic plant mostly found in the tropics and cultivated as food for its tender shoots and leaves. You’ve tried it in sinigang, adobo, and even in bagoong. Want a new way to trick your kids into eating a veggie? Make it crispy and irresistible!

Fried with breading and seasoning, this dish will surely make lunch or dinner fun for your family. Or if you want a healthy snack, you can eat this like chips. Try this quick and easy Crispy Kangkong recipe now!


  • 4 bunches kangkong leaves, cleaned
  • 3 cups corn starch
  • 5 cups cooking oil
  • Salt and monosodium glutamate (MSG/ Vetsin) to taste
  • 1-1/2 cup water
  • 1 cup flour
  • 1 pc boiled egg, grated medium

Cooking Instructions:

  1. Clean kangkong and draw off leaves thoroughly.
  2. Remove leaves from stem. Set aside.
  3. Combine cornstarch, flour, egg, MSG, salt and water (batter mixture) in a clean mixing bowl. Mix until smooth in consistency.
  4. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy.
  5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

Source: Philippine Country
Image: DumagueteInfo

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