This Man's Cook Chicken Gwangjeong

• chicken thigh meat 400g
• wheat rice cake 120g
• tempura flour 1/2 cup (about 50g)
• water 50ml
• gochujang 1 tablespoon
• sriracha sauce 1 tablespoon (or gochujang 1/2 tablespoon)
• minced garlic 1 tablespoon
• soy sauce 1 tablespoon
• sugar 1 teaspoon
• oyster sauce 1 teaspoon
• ketchup 3 tablespoons
• corn syrup 6 tablespoons
• vegetable oil 1 cup (200ml, for frying) and 1 tablespoon (for sauce)
• salt 1/2 teaspoon (for marinating)
• black pepper 1/2 teaspoon (for marinating)
• mirin 3 tablespoons (for marinating)
• chopped peanuts 1 handful
• green chili pepper 1/2 (optional)

Recipe 🍳

Cooking tips 💡

• You can achieve excellent crispiness using just 1 cup (200ml) of vegetable oil in a small pan, saving oil while still getting great results.
• Rice cakes may burst when fried, so always use wheat rice cakes for safety.
• Adding sriracha to the sauce removes the heavy, sticky quality of gochujang, resulting in a clean, delicious gwangjeong sauce.

Recommended for 🙋

• ⭐Those who want to make crispy chicken gwangjeong at home without worrying about oil consumption.
• ⭐People who enjoy savory, umami-rich, market-style chicken gwangjeong.
• ⭐Anyone looking to make high-quality late-night snacks that pair perfectly with beer.