Suwon Wang Galbi Chicken: Recreating the ‘Extreme Job’ Sensation!
Making the Famous Suwon Wang Galbi Chicken from the Movie ‘Extreme Job’
We’ve recreated the iconic Suwon Wang Galbi Chicken recipe featured in the hit movie ‘Extreme Job’! This recipe will guide you step-by-step to achieve that incredible flavor. Enjoy a perfectly crispy exterior and moist interior, coated in a sweet and savory galbi sauce that’s simply irresistible.
Chicken Ingredients
- 1 whole chicken (cleaned)
- 1.5 cups frying powder
- 1.5 cups water
- 500ml milk (for removing odor)
- Plenty of cooking oil (for frying)
- 1 tsp pepper (for seasoning)
Galbi Sauce Ingredients
- 300ml soy sauce
- 260g sugar
- 5g MSG (optional, for enhanced flavor)
- 10g black pepper
- 15ml corn syrup
- 30ml cooking oil
- 20ml sesame oil
- 13g chili seasoning
- 175g chopped onion
- 75g minced garlic
- 125g cola (adds gloss and flavor)
- 300ml soy sauce
- 260g sugar
- 5g MSG (optional, for enhanced flavor)
- 10g black pepper
- 15ml corn syrup
- 30ml cooking oil
- 20ml sesame oil
- 13g chili seasoning
- 175g chopped onion
- 75g minced garlic
- 125g cola (adds gloss and flavor)
Cooking Instructions
Step 1
Rinse the whole chicken under cold running water. For best results in removing any gamey odor, soak the chicken in 500ml of milk for 30 minutes. After soaking, drain the milk and pat the chicken dry with paper towels. Season the chicken evenly with 1 tsp of pepper.
Step 2
Let’s make the delicious Galbi sauce! In a pot or deep pan, combine soy sauce, sugar, MSG, pepper, corn syrup, cooking oil, sesame oil, chili seasoning, chopped onion, minced garlic, and cola. Stir well. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 3 minutes, allowing the flavors to meld. The sauce should thicken slightly. Remove from heat and let it cool.
Step 3
To prepare the crispy coating, mix 1.5 cups of frying powder with 1.5 cups of cold water in a bowl. Whisk until smooth and no lumps remain. The batter should be thick enough to coat the chicken well but not too stiff.
Step 4
Pour a generous amount of dry frying powder onto a wide plate or tray. This will be used to coat the chicken after the batter dip, ensuring an extra crispy crust.
Step 5
Heat cooking oil in a deep frying pot or a wok to 180°C (350°F). Ensure there’s enough oil to fully submerge the chicken pieces.
Step 6
Dip the seasoned chicken pieces into the frying batter, ensuring they are fully coated. Let any excess batter drip off. Then, place the battered chicken onto the plate of dry frying powder and coat it evenly, pressing gently to help the powder adhere. Make sure every part is covered.
Step 7
Carefully place the coated chicken pieces into the hot oil. Fry for about 10 minutes, or until the exterior turns golden brown. Remove the chicken with a slotted spoon and place it on a wire rack to drain excess oil. This step enhances crispiness. Return the chicken to the hot oil and fry for another 5 minutes to ensure it’s cooked through.
Step 8
The chicken is perfectly cooked when it has a deep golden-brown color and a skewer inserted into the thickest part comes out clean with clear juices. The inside should be moist and cooked through. The exterior should be delightfully crispy.
Step 9
Enjoy your masterpiece! Serve half of the chicken as classic ‘fried chicken’ and coat the other half generously with the prepared Suwon Wang Galbi sauce for a delicious ‘soy sauce chicken’ flavor. This half-and-half style truly captures the essence of Suwon Wang Galbi Chicken. Best enjoyed hot!
