Prepare for a flavor explosion! Nurungji Chicken Gangjeong, a unique Korean fusion dish, elevates the classic gangjeong experience to new heights. Imagine crispy, golden-brown chicken, imbued with the savory depth of nurungji – the delightfully crunchy rice crust formed at the bottom of a pot of cooked rice. This irresistible combination of textures and tastes creates a truly unforgettable culinary adventure. Forget everything you think you know about fried chicken; this recipe delivers a complex symphony of flavors, from sweet and savory to subtly nutty and intensely crispy.
This isn't your average fried chicken recipe. We'll guide you through a step-by-step process to achieve perfectly crisp nurungji, ensuring that each bite is a delightful crunch. Get ready to impress your friends and family with this incredible dish – a perfect blend of traditional Korean cooking techniques and unexpected, exciting flavors. Let's get started!
Tools Needed
- Air fryer
- Heat-resistant bowl
- Pan
Ingredients
- Chicken leg meat
- Shrimp
- Mirin
- Seasoned salt
- Pepper
- Chicken frying powder
- Potato starch
- Water
- Rice
- Cooking oil
- Starch syrup
- Ketchup
- Gochujang (Korean chili paste)
- Sugar
- Red pepper powder
- Soy sauce
- Minced garlic
- Baby sauce (likely a type of sweet sauce)
- Sesame seeds
- Breadcrumbs
Step-by-Step Instructions
Step 1. Prepare the Chicken Gangjeong and Nurungji
- Mix chicken leg meat, shrimp, mirin, seasoned salt, pepper, chicken frying powder, potato starch, and water to make the chicken gangjeong batter.
- Spread rice in a heat-resistant bowl, put it in an air fryer at 180 degrees, and bake for 50 minutes.
- Break the finished nurungji (crispy rice) into small pieces.
- Coat the chicken gangjeong batter with the nurungji and breadcrumbs.
Step 2. Fry the Chicken Gangjeong for Extra Crispiness
- Pour cooking oil in a pan and fry the chicken gangjeong twice for extra crispiness.
Step 3. Make the Savory Sauce
- Combine starch syrup, ketchup, gochujang, sugar, red pepper powder, soy sauce, minced garlic, baby sauce, and water. Mix well.
- Boil the sauce, then turn off the heat.
Step 4. Combine and Serve
- Add the fried chicken and sesame seeds to the sauce and mix well.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Fry the chicken gangjeong twice for extra crispiness.
Nutrition
- N/A
FAQs
1. Can I use leftover cooked rice to make the nurungji?
Yes! Leftover rice works perfectly. Just make sure it's not sticky or overly wet.
2. What can I substitute for the gochujang (Korean chili paste)?
While gochujang provides the best flavor, you can try a blend of chili garlic sauce and a touch of brown sugar as a substitute.
This incredibly crispy Nurungji Chicken Gangjeong recipe offers a unique and rewarding culinary experience. From the satisfying crunch of the nurungji to the complex flavors of the sauce, each bite is a testament to the delicious possibilities of Korean fusion cuisine. Enjoy this savory delight with friends and family, and prepare to be amazed!