Gangjeong

30 mins
Serves 1
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Directions

  1. 1Chop 500 grams of chicken thigh.
  2. 2Chop 500 grams of chicken thigh.
  3. 3Chop 500 grams of chicken thigh.
  4. 4Put the chicken pieces in a bowl.
  5. 5Put the chicken pieces in a bowl.
  6. 6Put the chicken pieces in a bowl.
  7. 7Add 1 tablespoon of garlic, 1 teaspoon of salt, some black pepper and 1 egg to the bowl.
  8. 8Add 1 tablespoon of garlic, 1 teaspoon of salt, some black pepper and 1 egg to the bowl.
  9. 9Add 1 tablespoon of garlic, 1 teaspoon of salt, some black pepper and 1 egg to the bowl.
  10. 10Mix the chicken with mad love.
  11. 11Mix the chicken with mad love.
  12. 12Mix the chicken with mad love.
  13. 13Let it brine.
  14. 14Let it brine.
  15. 15Let it brine.
  16. 16Add 1 cup of potato starch and 1/3 cup of water to the bowl.
  17. 17Add 1 cup of potato starch and 1/3 cup of water to the bowl.
  18. 18Add 1 cup of potato starch and 1/3 cup of water to the bowl.
  19. 19Mix that jawn up.
  20. 20Mix that jawn up.
  21. 21Mix that jawn up.
  22. 22If the batter is too thick, add a little bit more water to adjust the consistency.
  23. 23If the batter is too thick, add a little bit more water to adjust the consistency.
  24. 24If the batter is too thick, add a little bit more water to adjust the consistency.
  25. 25Heat up the oil to fry the batter.
  26. 26Heat up the oil to fry the batter.
  27. 27Heat up the oil to fry the batter.
  28. 28Make the sauce by mixing 4 tablespoons of soy sauce, 4 tablespoons of sugar, 2 tablespoons of garlic, 1 tablespoon of plum sauce and 1/2 cup of water.
  29. 29Make the sauce by mixing 4 tablespoons of soy sauce, 4 tablespoons of sugar, 2 tablespoons of garlic, 1 tablespoon of plum sauce and 1/2 cup of water.
  30. 30Make the sauce by mixing 4 tablespoons of soy sauce, 4 tablespoons of sugar, 2 tablespoons of garlic, 1 tablespoon of plum sauce and 1/2 cup of water.
  31. 31Mix that jawn up.
  32. 32Mix that jawn up.
  33. 33Mix that jawn up.
  34. 34When you throw in your chicken, make sure you throw it away from you.
  35. 35When you throw in your chicken, make sure you throw it away from you.
  36. 36When you throw in your chicken, make sure you throw it away from you.
  37. 37Fry the chicken for 4-5 minutes.
  38. 38Fry the chicken for 4-5 minutes.
  39. 39Fry the chicken for 4-5 minutes.
  40. 40Double fry the chicken.
  41. 41Double fry the chicken.
  42. 42Double fry the chicken.
  43. 43Hit the chicken like this so it creates more air.
  44. 44Hit the chicken like this so it creates more air.
  45. 45Hit the chicken like this so it creates more air.
  46. 46Chop some onion, green pepper and red pepper.
  47. 47Chop some onion, green pepper and red pepper.
  48. 48Chop some onion, green pepper and red pepper.
  49. 49Bring the sauce to a boil.
  50. 50Bring the sauce to a boil.
  51. 51Bring the sauce to a boil.
  52. 52Cook the sauce down to half.
  53. 53Cook the sauce down to half.
  54. 54Cook the sauce down to half.
  55. 55Let it cool real quick.
  56. 56Let it cool real quick.
  57. 57Let it cool real quick.
  58. 58Once the sauce cools off, add 4 tablespoons of gochujang and 2 tablespoons of vinegar.
  59. 59Once the sauce cools off, add 4 tablespoons of gochujang and 2 tablespoons of vinegar.
  60. 60Once the sauce cools off, add 4 tablespoons of gochujang and 2 tablespoons of vinegar.
  61. 61Make a slurry with 1 teaspoon of potato starch and 1 teaspoon of water.
  62. 62Make a slurry with 1 teaspoon of potato starch and 1 teaspoon of water.
  63. 63Make a slurry with 1 teaspoon of potato starch and 1 teaspoon of water.
  64. 64Mix that jawn up.
  65. 65Mix that jawn up.
  66. 66Mix that jawn up.
  67. 67Throw in the vegetables once the sauce starts boiling.
  68. 68Throw in the vegetables once the sauce starts boiling.
  69. 69Throw in the vegetables once the sauce starts boiling.
  70. 70Add a little bit of the slurry to thicken the sauce.
  71. 71Add a little bit of the slurry to thicken the sauce.
  72. 72Add a little bit of the slurry to thicken the sauce.
  73. 73Immediately, throw the chicken in.
  74. 74Immediately, throw the chicken in.
  75. 75Immediately, throw the chicken in.
  76. 76Garnish with some garlic and sesame seeds.
  77. 77Garnish with some garlic and sesame seeds.
  78. 78Garnish with some garlic and sesame seeds.

Ingredients

  • 500 grams chicken thigh
  • 500 grams chicken thigh
  • 500 grams chicken thigh
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 cup potato starch
  • 1 cup potato starch
  • 1 cup potato starch
  • 1 third cup water
  • 1 third cup water
  • 1 third cup water
  • 4 tablespoons soy sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons sugar
  • 4 tablespoons sugar
  • 4 tablespoons sugar
  • 2 tablespoons garlic
  • 2 tablespoons garlic
  • 2 tablespoons garlic
  • 1 tablespoon plum sauce
  • 1 tablespoon plum sauce
  • 1 tablespoon plum sauce
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 75 grams onion
  • 75 grams onion
  • 75 grams onion
  • 75 grams green pepper
  • 75 grams green pepper
  • 75 grams green pepper
  • 75 grams red pepper
  • 75 grams red pepper
  • 75 grams red pepper
  • 4 tablespoons gochujang
  • 4 tablespoons gochujang
  • 4 tablespoons gochujang
  • 8 k chili oil
  • 8 k chili oil
  • 8 k chili oil
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 1 teaspoon potato starch
  • 1 teaspoon potato starch
  • 1 teaspoon potato starch
  • 1 teaspoon water
  • 1 teaspoon water
  • 1 teaspoon water
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds

Equipment

knifebowlfrying panspoontongschopping board