Crispy & Delicious Chicken Gangjeong
Crispy & Delicious Chicken Gangjeong
Make Crispy Chicken Gangjeong with Frozen Chicken Breast (Beginner-Friendly!)
Sharing my family’s favorite chicken dish after a long time: Chicken Gangjeong! That irresistible crispy exterior and juicy interior – you just can’t forget this taste. Today, I’ll show you an even easier way to make it using frozen chicken breast. It’s so simple, anyone can follow along, so be sure to give it a try!
Main Ingredients- 3 chicken breasts (thawed from frozen)
- 2 Tbsp cooking wine (mirin or sake)
- 1 tsp salt
- 2 Tbsp flour
- 1 small onion
Spicy & Sweet Gangjeong Sauce- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin or sake)
- 2 Tbsp yuzu marmalade (yuja-cheong)
- 0.5 tsp salt
- 3 Tbsp water
- 0.5 tsp sesame oil
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin or sake)
- 2 Tbsp yuzu marmalade (yuja-cheong)
- 0.5 tsp salt
- 3 Tbsp water
- 0.5 tsp sesame oil
Cooking Instructions
Step 1
First, rinse the chicken breasts thoroughly after thawing them in the refrigerator. Cut them into bite-sized pieces. Marinate them by gently mixing with 2 tablespoons of cooking wine and 1 teaspoon of salt. Let them rest in the refrigerator for 30 minutes to absorb the flavors.
Step 2
Drain any excess moisture from the marinated chicken breast using a sieve. Once drained, add 2 tablespoons of flour and coat the chicken evenly, creating a flour coating. Using tempura powder or cornstarch will result in an even crispier texture.
Step 3
Arrange the flour-coated chicken pieces in the air fryer basket, making sure they don’t overlap, so they cook evenly. Air fry at 180°C (356°F) for 10 minutes for the first stage.
Step 4
After 10 minutes, flip the chicken pieces over. Increase the temperature to 200°C (392°F) and air fry for another 8 minutes. Flip them one more time and air fry at 200°C (392°F) for a final 10 minutes to achieve that perfect crispy outside and juicy inside. If you prefer an extra-crispy texture, you can add an extra 5 minutes at 200°C (392°F) at the end. (I was satisfied with this level of crispiness!)
Step 5
While the chicken is cooking, let’s make the delicious Gangjeong sauce. Combine all the sauce ingredients (gochujang, soy sauce, plum extract, cooking wine, yuzu marmalade, salt, and water) in a pot. Heat over medium-low heat until it comes to a rolling boil.
Step 6
Once the sauce is boiling, add the finely chopped onion. Continue to simmer for a short while until the onion becomes translucent. The sweetness of the onion will blend beautifully into the sauce.
Step 7
Take the well-cooked chicken gangjeong out of the air fryer and quickly add it to the pot with the warm sauce. Toss gently to coat the chicken pieces evenly with the sauce. Be careful not to burn the sauce, and mix swiftly.
Step 8
Finally, drizzle in half a teaspoon of sesame oil and give it one last light toss to complete your delicious Chicken Gangjeong! The nutty aroma of sesame oil enhances the overall flavor profile. It tastes best when served immediately while still warm.
