Soy Sauce Chicken Gangjeong
Soy sauce chicken gangjeong recipe—perfect for making easily at home as a snack for kids or a side dish for beer!
Ingredients
Main ingredients
- Chicken thigh meat 200 g
- Starch powder 30 g
- Cooking oil 100 ml
- Chopped nuts 5 g
Seasonings/Sauce
- Dark soy sauce 2.25 tbsp
- Oligo syrup 4 tbsp
- Minced garlic 0.25 tbsp
- Cooking wine 1 tbsp
- Pepper 0.25 tsp
Nutrition summary
Carbohydrates
38 g
30%
Protein
35 g
28%
Fat
24 g
42%
Cooking steps
-
1
Cut chicken thigh into bite-sized pieces and marinate with 0.5 tsp pepper and 1 tbsp cooking wine for 10 minutes.
-
2
Coat the marinated chicken evenly with 30g starch powder, knead gently until there is no dry powder left.
-
3
Add oil to a pan and fry the chicken over medium heat (about 170°C) until golden and crispy. Drain the oil.
-
4
Remove the chicken and add 1.5 tbsp dark soy sauce, 2 tbsp oligo syrup, and 0.5 tbsp minced garlic to the pan. Simmer over low heat until it bubbles.
-
5
Once the sauce starts bubbling, add the fried chicken, turn the heat to high, and quickly toss so the sauce coats the chicken evenly. Finish.
