Crispy and Sweet Chicken Breast Gangjeong
Easy Homemade Chicken Breast Gangjeong Recipe Everyone Will Love
Craving chicken? Here’s a recipe for a budget-friendly and delicious crispy chicken breast gangjeong. It’s perfect for special occasions, kids’ snacks, or alongside a cold beer!
Main Ingredients- 248g chicken breast
- 1 cup frying powder (tempura flour)
- Pinch of black pepper
- 1/2 cup water (for batter)
- 2 cups cooking oil (for frying)
Sweet and Savory Sauce- 1 Tbsp sugar
- 1 Tbsp ketchup
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2.5 Tbsp corn syrup or malt syrup
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp water
- 1/2 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp ketchup
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2.5 Tbsp corn syrup or malt syrup
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp water
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Rinse the 248g of chicken breast under running water and cut it into bite-sized pieces, slightly smaller than a typical bite. Cutting them too small might cause them to break apart during frying, so aim for a manageable size.
Step 2
Season the cut chicken breast pieces with a pinch of black pepper. This helps to remove any gamey odor and enhances the overall flavor.
Step 3
Prepare 1 cup of frying powder. First, coat the chicken breast pieces evenly with 1/2 cup of the frying powder. Ensure each piece is well-covered to create a dry coating. This step helps the batter adhere better.
Step 4
In a separate bowl, combine the remaining 1/2 cup of frying powder with 1/2 cup of water. Whisk until smooth, ensuring there are no lumps. You’re aiming for a batter consistency slightly thinner than pancake batter – smooth and pourable.
Step 5
Add the chicken pieces coated in frying powder to the batter. Gently toss and mix them with your hands (jostle) until each piece is thoroughly coated with the batter. Make sure the batter clings well to the chicken.
Step 6
Heat about 2 cups of cooking oil in a deep pan or pot over medium heat. The oil is ready when a small drop of batter sizzles and floats immediately. Carefully add the battered chicken pieces to the hot oil, working in batches to avoid overcrowding the pan, which can lower the oil temperature.
Step 7
Fry the chicken pieces for the first time until they are lightly golden. Remove them from the oil and let them rest for about 3 minutes. Then, return the chicken to the hot oil for a second fry. This double-frying technique ensures a super crispy exterior and a juicy interior. For the second fry, use slightly higher heat for a shorter duration.
Step 8
In another pan, combine all the sauce ingredients (1 Tbsp sugar, 1 Tbsp ketchup, 1/2 Tbsp gochujang, 1 Tbsp soy sauce, 2.5 Tbsp corn syrup, 1/2 Tbsp gochugaru, 1 Tbsp water, 1/2 Tbsp minced garlic). Cook over low heat, stirring constantly, until the sauce thickens to a syrupy consistency. Be careful not to burn it; gentle simmering is key.
Step 9
Add the double-fried chicken pieces to the thickened sauce. Toss them quickly to ensure each piece is evenly coated with the glossy sauce. Your delicious chicken breast gangjeong is now ready! For an extra touch, garnish with sesame seeds or finely chopped scallions.