Choi Kang-rok's Hucheu Chicken

Name: Choi Kang-rok's Hucheu Chicken
Cook time: 150 min
Total time: 150 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Chicken thigh 1kg; Onion 150g; Minced garlic 20g; Coarse black pepper 16g; Sugar 10g; Jukyeom (bamboo salt) 12g; Eggs 2; Cornstarch 180g (130g + 50g); Cooking oil appropriate amount

Chicken fried thinly and crisply with cornstarch, offering deep flavor from ground onion and generous coarse black pepper.

Recommended for

Those who want to enjoy the intense and deep flavor of pepper instead of ordinary fried chicken.
Those who like the thin and crispy coating unique to cornstarch.
Those who want to use grated onion to eliminate the gamey smell of chicken and maximize umami.

150 min Difficulty Normal Meat & mains

Main ingredients

Chicken thighOnionGarlicEggCornstarch

Ingredients needed 3 servings

Chicken thigh 1kg
Onion 150g
Minced garlic 20g
Coarse black pepper 16g
Sugar 10g

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Chicken thigh Onion Garlic Egg Cornstarch

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Jukyeom (bamboo salt) 12g

Eggs 2

Cornstarch 180g (130g + 50g)

Cooking oil appropriate amount

Recipe

Trim unnecessary fat and sinews from the chicken thighs, tenderize by pounding with the back of a knife, then cut into 4 pieces.
Grate the onion and prepare, and coarsely grind whole black pepper so that the particles are chewable.
Add the grated onion, minced garlic, jukyeom, sugar, and coarse black pepper to the prepared chicken thighs and mix.
Place the mixture in an airtight container and marinate in the refrigerator for 2 hours to allow the seasoning to penetrate evenly.
Add well-beaten eggs to the marinated meat and mix evenly.
Gradually add cornstarch and mix until the coating lightly adheres to the meat.
Shape into rounded pieces, place in heated oil, and fry for about 1 minute without touching to set the shape.
Fry sufficiently until the surface is crispy and golden brown, then remove with a sieve to drain oil and finish.

Prepare chicken thighs, season with grated onion, garlic, jukyeom, sugar, and coarse black pepper, then marinate for 2 hours.
Mix beaten eggs and cornstarch into the marinated meat to create a thin coating.
Shape the meat, place in oil, and fry until golden brown and crispy to complete.

Cooking tips

Instead of fine powder, coarse black pepper must be used to properly bring out the texture and aroma.
The grated onion adds a deep flavor when fried, so it's best to adhere to the specified amount.
Do not add all the coating starch at once; adjust while checking the consistency to create a thin coating.
If you stir immediately after putting it in the oil, the coating may come off, so leave it untouched initially.

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