Suwon Wang Galbi Fried Chicken (Inspired by ‘Extreme Job’)
Recreating the Viral Suwon Wang Galbi Fried Chicken from the Movie ‘Extreme Job’!
Ever wondered about the unique and addictive flavor of the Suwon Wang Galbi Fried Chicken from the hit Korean movie ‘Extreme Job’? Now you can bring that cinematic taste right into your kitchen! This recipe is inspired by popular online versions and provides detailed, step-by-step instructions to help you achieve that perfect crispy exterior and juicy interior, all coated in a delicious sweet and savory galbi sauce. Get ready to impress your family and friends!
Chicken Ingredients
- 1 whole chicken (or boneless chicken thigh meat)
- Vegetable oil, for deep frying
- 200g Milk (to remove gamey smell)
- Pinch of black pepper (for seasoning)
- 1.5 cups All-purpose flour + 1.5 cups Water (for batter)
Galbi Sauce
- 300g Soy sauce
- 260g Sugar
- 5g MSG (optional, for enhanced umami)
- 10g Black pepper
- 15g Corn syrup or rice syrup
- 30g Vegetable oil
- 20g Sesame oil
- 13g Chili seasoning (optional, for a hint of spice)
- 125g Minced onion
- 75g Minced garlic
- 125g Cola (adds a subtle sweetness and helps with glaze)
- 300g Soy sauce
- 260g Sugar
- 5g MSG (optional, for enhanced umami)
- 10g Black pepper
- 15g Corn syrup or rice syrup
- 30g Vegetable oil
- 20g Sesame oil
- 13g Chili seasoning (optional, for a hint of spice)
- 125g Minced onion
- 75g Minced garlic
- 125g Cola (adds a subtle sweetness and helps with glaze)
Cooking Instructions
Step 1
First, prepare the chicken. If using a whole chicken, cut it into manageable pieces. If using boneless thigh meat, you can use it as is or cut it into bite-sized pieces. Season the chicken with a pinch of black pepper. Drizzle about one tablespoon of vegetable oil over the chicken and then pour in 200g of milk. Let it marinate for about 30 minutes. The milk helps to tenderize the meat and eliminate any unwanted gamey odors, ensuring a cleaner taste.
Step 2
Now, let’s make the star of the show: the Galbi sauce! In a saucepan, combine soy sauce, sugar, MSG (if using), black pepper, corn syrup, vegetable oil, sesame oil, chili seasoning (if using), minced onion, minced garlic, and cola. Stir all the ingredients together until well combined. Bring the mixture to a simmer over medium-low heat and let it cook for about 3 minutes, stirring occasionally, until it thickens slightly into a glaze. Be careful not to overcook, as it can burn. If you don’t have MSG or chili seasoning, the sauce will still be delicious!
Step 3
After the chicken has marinated in milk for 30 minutes, drain and discard the milk. Rinse the chicken pieces thoroughly under cold water and pat them dry with paper towels. In a bowl, whisk together 1.5 cups of all-purpose flour and 1.5 cups of water to create a smooth batter. The consistency should be like thick pancake batter. Add the dried chicken pieces to the batter and toss gently to ensure each piece is evenly coated.
Step 4
To get an extra crispy coating, we’ll use a bag trick. Place a large plastic bag on your counter. Add a little extra all-purpose flour into the bag (about 1/4 cup). Now, carefully place the batter-coated chicken pieces inside the bag. Seal the bag, leaving some air inside to puff it up. Shake the bag vigorously for about 30 seconds. This helps to create a wonderfully craggy and crispy texture on the chicken when fried.
Step 5
It’s time to deep-fry! Heat a generous amount of vegetable oil in a deep pot or wok to 170-180°C (340-350°F). To test if the oil is ready, drop a tiny bit of batter into the oil. If it sizzles and floats to the surface within 3 seconds, the temperature is just right. Carefully add the floured chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry for about 7-10 minutes, turning occasionally, until the chicken is golden brown and cooked through. Frying in batches is recommended to maintain oil temperature and achieve maximum crispiness.
Step 6
Once the chicken is perfectly golden and crispy, remove it from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil. Transfer the prepared Galbi sauce to a large bowl. Add the fried chicken pieces to the bowl. Add the sauce gradually, a little at a time, tossing the chicken to coat it evenly. Be careful not to add all the sauce at once, as it might make the chicken too salty. Toss gently until each piece is beautifully glazed. Serve immediately and enjoy your homemade Suwon Wang Galbi Fried Chicken!
