Gangjeong
Directions
- 1Chop 500 grams of chicken thigh.
- 2Put the chicken pieces in a bowl.
- 3Add 1 tablespoon of garlic, 1 teaspoon of salt, some black pepper and 1 egg to the bowl.
- 4Mix the chicken with mad love.
- 5Let it brine.
- 6Add 1 cup of potato starch and 1/3 cup of water to the bowl.
- 7Mix that jawn up.
- 8If the batter is too thick, add a little bit more water to adjust the consistency.
- 9Heat up the oil to fry the batter.
- 10Make 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.
- 11Mix that jawn up.
- 12When you throw in your chicken, make sure you throw it away from you.
- 13Fry the chicken for 4-5 minutes.
- 14Double fry the chicken.
- 15Hit the chicken like this so it creates more air.
- 16Chop some onion, green pepper and red pepper.
- 17Bring the sauce to a boil.
- 18Cook the sauce down to half.
- 19Let it cool real quick.
- 20Once the sauce cools off, add 4 tablespoons of gochujang and 2 tablespoons of vinegar.
- 21Make a slurry with 1 teaspoon of potato starch and 1 teaspoon of water.
- 22Mix that jawn up.
- 23Throw in the vegetables once the sauce starts boiling.
- 24Add a little bit of the slurry to thicken the sauce.
- 25Immediately, throw the chicken in.
- 26Garnish with some garlic and sesame seeds.
Ingredients
- 500 grams chicken thigh
- 1 tablespoon garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
- 1 cup potato starch
- 1 third cup water
- 4 tablespoons soy sauce
- 4 tablespoons sugar
- 2 tablespoons garlic
- 1 tablespoon plum sauce
- 0.5 cup water
- 75 grams onion
- 75 grams green pepper
- 75 grams red pepper
- 4 tablespoons gochujang
- 8 k chili oil
- 2 tablespoons vinegar
- 1 teaspoon potato starch
- 1 teaspoon water
- 1 garlic
- 1 sesame seeds
Equipment
knifebowlfrying panspoontongschopping board
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