Black Chicken Gangjeong: Crispy Outside, Tender Inside – Addictively Sweet & Savory Recipe
Making Black Chicken Gangjeong with Naing Cook
Let’s make Black Chicken Gangjeong together, a dish with a uniquely addictive blend of sweet, spicy, and savory flavors. This recipe guarantees a delightful crunchy exterior and juicy interior, coated in a luscious sauce that will have you reaching for more!
Chicken Ingredients
- 1 whole chicken (cut into bite-sized pieces for chicken gangjeong)
- 10 cloves garlic (thinly sliced)
- 2 cups frying powder
- 1 cup cold beer
Signature Black Sauce
- 4 Tbsp dark soy sauce (or regular soy sauce if unavailable)
- 3 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1/2 cup sugar
- 3 Tbsp corn syrup (or honey)
- 5 dried red chilies (adjust to your spice preference)
- 1 cup water
- 2 Tbsp sesame seeds or roasted black sesame seeds (optional)
Chicken Marination
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp mirin (rice wine)
- 4 Tbsp dark soy sauce (or regular soy sauce if unavailable)
- 3 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1/2 cup sugar
- 3 Tbsp corn syrup (or honey)
- 5 dried red chilies (adjust to your spice preference)
- 1 cup water
- 2 Tbsp sesame seeds or roasted black sesame seeds (optional)
Chicken Marination
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
Hello everyone! This is Naing Cook. Today, we’re going to make Black Chicken Gangjeong, a dish that’s irresistibly sweet, spicy, and savory. This recipe is designed to be easy to follow, ensuring a delicious result even for beginner cooks!
Step 2
First, let’s prepare the signature black sauce that gives this dish its unique flavor. In a pot, combine 4 Tbsp dark soy sauce, 3 Tbsp soy sauce, 1 Tbsp mirin, 1/2 cup sugar, 3 Tbsp corn syrup, 5 dried red chilies (seeded), and 1 cup of water. Stir until the sugar is completely dissolved. (Optional: Add 2 Tbsp of roasted black sesame seeds for an extra nutty flavor and darker color). Set this aside for now.
Step 3
Next, let’s marinate the chicken. Take the whole chicken, cut into bite-sized pieces, and rinse it well. In a bowl, add the chicken pieces, 2 Tbsp mirin, 1 tsp salt, and 1 tsp black pepper. Gently mix to ensure the chicken is evenly coated. This marination helps remove any gamey smell and tenderizes the chicken.
Step 4
Let the chicken marinate for about 5 minutes while you prepare the batter. This short marination time is sufficient for the flavors to penetrate.
Step 5
Now, let’s coat the marinated chicken with frying powder. Place the chicken pieces into a plastic bag and add about half a cup of frying powder first. This method ensures an even coating.
Step 6
Seal the bag tightly and shake it well. This will evenly coat each piece of chicken with the frying powder, preventing clumps and ensuring a light, crispy texture.
Step 7
For an extra crispy batter, we’ll use a special technique. Pour 1 cup of cold beer into a bowl. Using cold beer is key to achieving a wonderfully crisp fried exterior that stays crisp even when cooled.
Step 8
Add about 5 ice cubes to the beer to make it even colder. The ice will melt slowly, keeping the batter refreshingly cold.
Step 9
Yes, that’s right! Using a cold beer batter is the secret to making fried chicken that remains delightfully crispy, even after it has cooled down. It prevents the dreaded sogginess!
Step 10
In a separate bowl, measure out 2 cups of frying powder.
Step 11
Pour the 1 cup of chilled beer mixture over the frying powder.
Step 12
Whisk or stir gently until just combined, ensuring there are no dry lumps of flour. Avoid overmixing, as this can develop the gluten and make the batter less crispy. Just mix until the flour is incorporated.
Step 13
Now, dip the marinated chicken pieces into the prepared batter, ensuring each piece is fully coated. Give it a good toss to make sure the batter adheres well.
Step 14
Carefully lift the battered chicken pieces out of the bowl. You can let any excess batter drip off slightly before frying.
Step 15
Heat about 2-3 inches of cooking oil in a deep pan or wok to 180°C (350°F). To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and float immediately. Carefully add the battered chicken pieces to the hot oil, frying in batches of 3-4 pieces at a time to avoid overcrowding. Fry for about 3-4 minutes until lightly golden.
Step 16
It’s best to fry the chicken in small batches. Frying only 3 pieces at a time ensures that the oil temperature remains stable and the chicken pieces don’t stick together, resulting in perfectly crispy fried chicken.
Step 17
Remove the chicken from the oil and place it on a wire rack to drain for a minute. Then, re-heat the oil to 180°C (350°F) and fry the chicken a second time for another 1-2 minutes. This double-frying technique is crucial for achieving that ultimate crispy texture.
Step 18
Return to the pot with the prepared black sauce and heat it over medium heat. Once the sauce is simmering vigorously, add the double-fried chicken pieces. Toss the chicken in the sauce, spooning the sauce over the chicken to coat evenly. Cook for just 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken beautifully. Don’t overcook, or the chicken might lose its crispiness.
Step 19
Let’s prepare the garlic for garnish. Thinly slice the 10 cloves of garlic. You can bake these slices on a baking sheet in a preheated oven at 160°C (320°F) for about 13 minutes until crisp and golden. Alternatively, you can pan-fry them over low heat until crispy. These crispy garlic chips add a wonderful aroma and texture.
Step 20
Arrange the sauced chicken gangjeong on a serving plate. Sprinkle generously with the crispy fried garlic slices. For an extra touch, you can add a scattering of sesame seeds or black sesame seeds.
Step 21
And there you have it! Your homemade Black Chicken Gangjeong, perfectly crispy, incredibly juicy, and bursting with sweet, savory, and spicy flavors. Enjoy this delightful dish! ^^
