Spicy & Sweet ‘Jikoba-style’ Chicken
Homemade ‘Jikoba-style’ Chicken: A Delicious Treat!
Enjoy the irresistible flavor of ‘Jikoba-style’ chicken right in your own home! This recipe lets you make a generous portion of this popular, spicy-sweet dish. Perfect for any occasion, it’s sure to be a hit with everyone.
Main Ingredients- 600g chicken pieces (for stew)
- 2 Tbsp all-purpose flour
Cooking Instructions
Step 1
Start with approximately 600g of chicken pieces, the kind typically used for stews. Rinse them thoroughly under cold water and soak for about 10 minutes to remove any blood.
Step 2
After soaking, drain the chicken well in a colander. Ensuring the chicken is dry will help the coating stick better and result in crispier fried chicken.
Step 3
Make a few shallow cuts into the skin or thicker parts of the chicken. This helps the marinade penetrate deeply for maximum flavor and ensures the chicken cooks evenly.
Step 4
Pour 3 tablespoons of ginger wine (or cooking wine) over the chicken. This step helps to eliminate any gamey odor and adds a wonderful depth of flavor.
Step 5
Add 1 pinch of salt and a pinch of black pepper. Gently mix everything together with your hands to season the chicken. Let it marinate for about 10 minutes.
Step 6
Now it’s time to coat the chicken for frying. Add 2 tablespoons of all-purpose flour and lightly toss the chicken until each piece is evenly coated. Avoid a thick coating; a light dusting is best.
Step 7
This is the frying stage. Heat a generous amount of cooking oil in a deep pan to about 170-180°C (340-355°F). To test the temperature, insert a wooden skewer; if small bubbles consistently form around it, the oil is ready.
Step 8
Carefully place the floured chicken pieces into the hot oil. Don’t overcrowd the pan, as this can lower the oil temperature. Fry in batches if necessary to ensure each piece fries evenly.
Step 9
Once the chicken is in the oil, avoid stirring for the first 2-3 minutes to allow the coating to set. After that, use tongs to turn the chicken pieces frequently until they are golden brown and cooked through.
Step 10
When the chicken is mostly cooked, remove it from the oil and let it drain for a short while. (First Fry)
Step 11
For an extra crispy texture, perform a second fry. Return the chicken to the hot oil for another 1-2 minutes. This second fry ensures a wonderfully crisp exterior while keeping the inside juicy.
Step 12
Place the fried chicken on paper towels to absorb any excess oil.
Step 13
Now, let’s make the special ‘Jikoba-style’ sauce. In a bowl, combine 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 3 tablespoons of granulated sugar, and 2 tablespoons of brown sugar.
Step 14
Add 2 tablespoons of ketchup, 4 tablespoons of soy sauce, and 1 tablespoon of oyster sauce. These ingredients are key to achieving that signature sweet and savory flavor.
Step 15
Stir in 2 tablespoons of minced garlic and 3 tablespoons of corn syrup. Finish with 2 tablespoons of sesame oil. Your delicious sauce is now ready!
Step 16
Mix all the sauce ingredients thoroughly until well combined and smooth. Ensure the sugars are fully dissolved for a consistent texture.
Step 17
It’s time to coat the fried chicken with the sauce. For an even better flavor, gently heat the sauce in a pan over low heat before adding the chicken.
Step 18
Once the sauce is slightly warm, add the fried chicken. Toss gently over low heat, ensuring each piece is evenly coated with the sauce. Stir continuously to prevent burning.
Step 19
If you like it spicier, add the finely chopped Cheongyang chili peppers at this stage and toss them in. You can omit them if you prefer a milder flavor or if children will be eating it.
Step 20
Cook until the sauce thickens slightly and coats the chicken beautifully, giving it a glossy sheen. Be careful not to overcook, as the sauce can become too salty.
Step 21
Transfer the finished ‘Jikoba-style’ chicken to a serving plate.
Step 22
Serve immediately while warm for the best taste experience. Enjoy your delicious homemade chicken!
Step 23
Tip: Using a deep-fry thermometer can help you maintain the oil temperature more accurately for perfect frying.
Step 24
Tip: You can substitute some of the granulated sugar with honey or corn syrup for a richer flavor profile.
Step 25
Tip: To prevent the sauce from burning when coating the chicken, add a tablespoon or two of water to the pan when tossing the chicken with the sauce.
Step 26
Tip: Sprinkle some toasted sesame seeds on top for an extra touch of flavor and visual appeal.
Step 27
Tip: This chicken is a fantastic main dish or a perfect accompaniment to a cold beer!
Step 28
Enjoy your meal!
