Extreme Job-style Suwon galbi fried chicken
Crisp boneless chicken coated in a sweet soy-garlic galbi glaze, inspired by the hit chicken in the Korean film Extreme Job. This small-batch home version uses a deep pan.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Boneless chicken thighs — 1 small 400 g pack is unavailable
Use the same amount of boneless chicken breast if thighs are unavailable, but breast dries faster. Cook either cut to 74°C in the center.
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Substitute available
If Potato starch — 3/4 paper cup (135 ml by volume) is unavailable
Use the same amount of cornstarch if potato starch is unavailable; coat the chicken thinly.
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Essential
Canola or sunflower oil works. Use a deep, stable pan and never fill it more than one-third with oil.
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Substitute available
If Soy sauce — 3 level tablespoons is unavailable
Use the same amount of gluten-free tamari if needed. Taste the glaze because brands vary in saltiness.
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Substitute available
If Unsweetened pear or apple puree — 2 level tablespoons is unavailable
Use 2 tablespoons unsweetened applesauce if fresh fruit is unavailable. Do not use sweet juice without reducing the sugar.
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Substitute available
If Brown sugar — 2 level tablespoons is unavailable
Use 1 1/2 tablespoons honey if unavailable; the glaze will brown faster.
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Substitute available
If Garlic — 2 cloves, finely minced is unavailable
Use 1/2 level teaspoon garlic powder if fresh garlic is unavailable.
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Essential
Keeps the sugary glaze from scorching before it coats the chicken.
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Optional
Leave either or both out; they are garnish only. Sesame is an allergen.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Cut 1 small 400 g pack boneless chicken thighs into similar 2 to 3 cm pieces. Pat them completely dry with paper towels. Keep the raw chicken and its cutting board away from ready-to-eat food.
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Step 2
Spread 3/4 paper cup potato starch on a plate. Toss the chicken pieces through it until lightly coated on every side, then shake off loose powder. Let the coated pieces stand while the oil heats.
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Step 3
Pour neutral oil to about 1 cm depth in a small deep pan and heat over medium heat. A tiny pinch of starch should bubble steadily, not burn. Fry chicken in uncrowded batches, turning often, for about 8 to 10 minutes until crisp and fully cooked; the center must reach 74°C. Drain on a rack or clean paper towels.
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Step 4
In a separate clean bowl whisk 3 tablespoons soy sauce, 2 tablespoons unsweetened pear or apple puree, 2 tablespoons brown sugar, 2 minced garlic cloves and 2 tablespoons water. Keep this glaze away from raw chicken utensils.
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Step 5
Pour the glaze into a clean skillet over medium-low heat. Stir for 2 to 3 minutes until it bubbles and lightly coats a spoon. Lower the heat if it darkens quickly; the sugar can burn.
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Step 6
Add the cooked chicken to the warm glaze and toss for about 30 seconds until every piece is coated. Serve immediately while crisp; add sesame seeds and sliced spring onion only if using.
Finished dish
A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Hot oil can splatter: use a deep pan, keep children away, and never add water to hot oil. Chicken must reach 74°C (165°F) in the center. Contains soy and may contain wheat depending on the sauce; check labels.