Korean Fried Chicken

This is a home recipe that organizes the ingredient amounts of chicken gangjeong and the Preparation·cooking order.

45 min · 2 servings

Ingredients

boneless chicken thigh, 400 g Potato Starch, 100 g soy sauce, 20 ml Grain syrup, 40 g Minced garlic, 10 g vinegar, 10 ml ginger, 5 g salt, 2 g black pepper, 0.5 g Oil for Frying, 700 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut boneless boneless chicken thigh into bite-size pieces, season with salt, black pepper, and minced ginger.
Pat the chicken dry and coat evenly with Starch. Heat the oil in a deep cooking pot to about 170°C.
Fry the chicken in small batches, check that it reaches at least 74°C internally, and remove it. Keep water out of the hot oil.
In a separate pan, boil soy sauce, Grain syrup, garlic, and vinegar and reduce slightly. Add the fried chicken, lower the heat, and toss briefly.

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