Spicy & Sweet Homemade Crispy Chicken (Jipkoba Chicken)
Make the Best Crispy Chicken at Home: Jipkoba Chicken Recipe
Craving delicious, restaurant-quality crispy chicken right at home? This Jipkoba Chicken recipe offers a delightful combination of spicy, sweet flavors and chewy rice cakes. Follow our easy, step-by-step guide for guaranteed success!
Main Ingredients
- 500g boneless, skin-on chicken thigh meat
- 6 Tbsp cooking oil
- 1 large leek, cut into large pieces (for infusing oil)
- 150g Korean rice cake (tteokguk tteok)
- 1 Tbsp toasted sesame seeds (for garnish)
Spicy & Sweet Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- 1 Tbsp steak sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 0.3 Tbsp black pepper (a pinch)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- 1 Tbsp steak sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 0.3 Tbsp black pepper (a pinch)
Cooking Instructions
Step 1
To remove any gamey odor from the 500g of boneless chicken thigh meat, soak it in milk or rice water for about one hour. This step not only tenderizes the chicken but also eliminates any unpleasant smell.
Step 2
Cut the large leek into generous, chunky pieces. This leek will be used solely to infuse the oil and will be discarded later, so chop it into bite-sized sections.
Step 3
Prepare the sauce by mixing all the sauce ingredients according to the recipe: 1 Tbsp gochujang, 1 Tbsp oyster sauce, 1 Tbsp steak sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, and 0.3 Tbsp black pepper. Stir well until everything is evenly combined.
Step 4
Remove the chicken thigh meat from the milk or rice water and pat it thoroughly dry with paper towels. Ensuring the chicken is dry is crucial for achieving a crispy exterior.
Step 5
Heat a frying pan over medium heat and add about 6 Tbsp of cooking oil. Make sure the oil is adequately heated to prevent the chicken from sticking and to ensure even cooking.
Step 6
When placing the chicken in the hot oil, position the skin-side down first. This technique allows the chicken skin to become golden brown and delightfully crispy.
Step 7
Add the chopped large leek pieces to the pan alongside the chicken. The leek will release its aroma, enhancing the overall flavor of the chicken.
Step 8
Sear the chicken and leek on both sides until they turn a nice golden brown. Be careful not to let the leek burn; remove it from the pan just before it chars. Continue cooking the chicken until its surface is beautifully browned.
Step 9
Once the chicken is golden brown on both sides, cut it into bite-sized pieces. Continue cooking the cut chicken, ensuring that the inner parts are thoroughly cooked. Fully cooked chicken is essential for safety and taste.
Step 10
When the chicken is fully cooked, add all 150g of the prepared Korean rice cakes (tteokguk tteok) to the pan. Stir and cook them with the chicken for about 30 seconds. Keep stirring to prevent the rice cakes from sticking to the pan.
Step 11
Pour in the pre-made spicy and sweet sauce. Stir-fry over high heat for about 2 to 3 minutes, ensuring the sauce evenly coats the chicken and rice cakes. Stirring quickly will prevent burning and create a glossy finish.
Step 12
Transfer the beautifully cooked chicken to a serving plate. Sprinkle with 1 Tbsp of toasted sesame seeds for a final touch. Enjoy your delicious homemade Jipkoba Chicken immediately!
