Galbi Cheonwang Style Chicken, Homemade Delight
Homemade Chicken with Galbi Cheonwang Sauce
Tired of ordering chicken? It’s time to make your own! Introducing a special homemade recipe for Galbi Cheonwang-style chicken. We’re revealing the secrets to making this incredibly flavorful dish right in your kitchen!
Main Ingredients- Chicken (thigh or breast meat) 1 whole chicken (approx. 600g)
- Sugar 1 Tbsp
- Minced garlic 1 Tbsp
- Grated onion 2 Tbsp
- Cheongju (or cooking wine) 3 Tbsp
- Plum extract 3 Tbsp
- Soy sauce 6 Tbsp
- Oligosaccharide 3 Tbsp
- Sesame oil 1 Tbsp
- Black pepper to taste
- Green onion 20cm length
- Cooked rice (optional)
- Egg (soft-boiled) 1
Cooking Instructions
Step 1
Begin by thoroughly washing the chicken. You can use chicken thighs or breast meat, whichever you prefer. Prepare all other ingredients by measuring them out. Having everything ready beforehand will make the cooking process much smoother.
Step 2
Now, let’s make the Galbi Cheonwang sauce. In a bowl, combine 1 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp grated onion, 3 Tbsp Cheongju, 3 Tbsp plum extract, 6 Tbsp soy sauce, 3 Tbsp oligosaccharide, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well until the sugar is dissolved. Important tip: set aside about 4-5 tablespoons of this sauce for later use when making ‘chicken rice’ (chibap). Feel free to adjust the sweetness and saltiness to your liking.
Step 3
Place the prepared chicken pieces in a bowl. Pour about half of the Galbi Cheonwang sauce over the chicken and mix gently with your hands, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 20 minutes. The longer the marination, the deeper the flavor will be.
Step 4
While the chicken is marinating, prepare the green onion garnish. Wash the green onion and pat it dry. Slice it thinly, focusing on the white parts. For an easier way to julienne: make a shallow slit along one side of the white part of the green onion, then roll it up and slice thinly. This technique helps create uniform, attractive strands of green onion. These can be served as is, or lightly tossed with a bit of dressing.
Step 5
It’s time to cook the chicken! Place the marinated chicken and the remaining sauce into a frying pan. Cook over medium-low heat for about 15 minutes, stirring occasionally to prevent burning. The chicken will cook and the sauce will thicken, creating a glossy finish.
Step 6
Once the chicken turns a nice golden brown and the sauce has reduced to a glaze, flip the chicken pieces. Continue to cook until all sides are evenly browned and the sauce coats the chicken beautifully. The goal is a crispy exterior and a moist interior.
Step 7
Arrange the cooked chicken attractively on a plate, with the julienned green onions on the side. For an extra special treat: shred any leftover chicken pieces (about 5-6) and mix them with a bowl of cooked rice and 2-3 tablespoons of the reserved Galbi Cheonwang sauce. Top with a soft-boiled egg for a delicious ‘chibap’ (chicken rice). Enjoy your homemade Galbi Cheonwang chicken tonight!
