Golden King Galbi Fried Chicken: A Healthy Recipe Without Frying
‘SaeSaengJeonGa’ Featured King Galbi Fried Chicken
Introducing the special King Galbi Fried Chicken recipe featured on ‘SaeSaengJeonGa’. Because it’s not deep-fried, it’s a healthier and more savory option, perfect for the whole family with its unique marinade that adds rich flavor. Make a wonderful chicken dish at home that rivals any restaurant!
Main Ingredients
- 1kg Stir-fry chicken (use chicken that is not pre-marinated)
- 1.5 liters Water (for blanching the chicken)
- 1/2 stalk Green onion (cut into large pieces)
- 1 Cheongyang chili pepper (finely chopped)
- 1 Red chili pepper (finely chopped)
Seasoning and Marinade Ingredients
- 2 Tbsp Mirin (to remove chicken odor)
- 2 Tbsp Ginger juice (to remove chicken odor)
- 1 Tbsp Herb-flavored salt (or regular salt)
- 1 Tbsp Curry powder (enhances flavor)
- 1/3 Tbsp Black pepper (freshly ground is best)
- 4 Tbsp Olive oil (to coat the chicken skin)
- 3 Tbsp Pear juice (for sweetness and tenderizing)
- 2 Tbsp Soy sauce (for umami)
- 2 Tbsp Minced garlic (for rich aroma)
- 1/2 Tbsp Oyster sauce (for deep flavor)
- 1 Tbsp Ginger juice (for aroma and flavor)
- 1 Tbsp Corn syrup (for gloss and sweetness)
- 4 Tbsp Water (to adjust sauce consistency)
- 1 Tbsp Sugar (to adjust sweetness)
- 1 Tbsp Sesame oil (for nutty aroma)
- 2 Tbsp Starch slurry (2 Tbsp cornstarch + 2 Tbsp water, for gloss and thickening)
- 2 Tbsp Mirin (to remove chicken odor)
- 2 Tbsp Ginger juice (to remove chicken odor)
- 1 Tbsp Herb-flavored salt (or regular salt)
- 1 Tbsp Curry powder (enhances flavor)
- 1/3 Tbsp Black pepper (freshly ground is best)
- 4 Tbsp Olive oil (to coat the chicken skin)
- 3 Tbsp Pear juice (for sweetness and tenderizing)
- 2 Tbsp Soy sauce (for umami)
- 2 Tbsp Minced garlic (for rich aroma)
- 1/2 Tbsp Oyster sauce (for deep flavor)
- 1 Tbsp Ginger juice (for aroma and flavor)
- 1 Tbsp Corn syrup (for gloss and sweetness)
- 4 Tbsp Water (to adjust sauce consistency)
- 1 Tbsp Sugar (to adjust sweetness)
- 1 Tbsp Sesame oil (for nutty aroma)
- 2 Tbsp Starch slurry (2 Tbsp cornstarch + 2 Tbsp water, for gloss and thickening)
Cooking Instructions
Step 1
First, prepare about 1kg of chicken suitable for stir-frying. Wash the chicken thoroughly.
Step 2
Trim any excess fat from the skin and around the tail end of the chicken. This will make the dish taste more refined.
Step 3
Pour 1.5 liters of water into a pot, add the roughly chopped green onion (1/2 stalk), and bring the water to a rolling boil.
Step 4
Once the water is boiling, add the prepared whole chicken and blanch for about 8 minutes without covering the pot. This step helps remove impurities and tenderizes the chicken.
Step 5
Remove the blanched chicken and immediately plunge it into cold water for about 3 minutes to cool rapidly. This rapid cooling helps firm up the skin and retain juices.
Step 6
After patting the chicken dry, combine it with 2 Tbsp mirin and 2 Tbsp ginger juice. Let it marinate for 10 minutes to eliminate any gamey odors. Then, mix in 1 Tbsp herb-flavored salt, 1 Tbsp curry powder, and 1/3 Tbsp black pepper. Finally, coat the chicken evenly with 4 Tbsp olive oil for a moist finish.
Step 7
Let the marinated chicken rest at room temperature for 2 minutes to allow the flavors to penetrate. Then, flip it and let it marinate for another 3 minutes on the other side, ensuring the seasoning is evenly distributed.
Step 8
Finely chop the red chili pepper and Cheongyang chili pepper after washing and removing their stems. If you prefer more spice, feel free to increase the amount of Cheongyang chili.
Step 9
Heat a frying pan over medium-high heat. Place the marinated chicken in the pan and sear for about 1 minute per side until lightly browned. This searing helps to lock in the juices.
Step 10
Reduce the heat to low. Cover the pan and cook for approximately 7 minutes on each side, flipping occasionally, until the chicken is cooked through. Since we are not deep-frying, be mindful to prevent burning.
Step 11
Now, let’s make the delicious sauce. In a bowl, combine 3 Tbsp pear juice, 2 Tbsp soy sauce, 2 Tbsp minced garlic, 1/2 Tbsp oyster sauce, 1 Tbsp ginger juice, 1 Tbsp corn syrup, 4 Tbsp water, 1 Tbsp sugar, and 1 Tbsp sesame oil. Mix well. Pour this sauce into the pan and bring it to a simmer over medium heat.
Step 12
Once the sauce begins to simmer, add the cooked chicken to the pan. Toss to coat the chicken evenly with the sauce. Then, add the chopped red and Cheongyang chili peppers and mix them in.
Step 13
Finally, reduce the heat to low. Gradually add the prepared starch slurry (2 Tbsp cornstarch + 2 Tbsp water) while stirring, until the sauce reaches a desired glossy and thickened consistency. Continue to toss until beautifully coated.
Step 14
Arrange the finished King Galbi Fried Chicken on a serving plate. You’ll have a healthy and visually appealing dish that boasts excellent flavor, even without deep-frying. Enjoy your meal!
