How To Make Korean Soybean Chicken

When we were young, the only fried chicken we know is the Southern Fried Chicken, since it is the common chicken offered by famous fast food chains. We, kiddos, even call them Chicken Joy before because of Jollibee. Now, I am amazed to continuously discover different varieties of chicken. There’s Karaage from Japan, Orange Chicken from China and Ayam Goreng of Indonesia. In America alone, there are a number of chicken cooking style already like Kentucky Fried Chicken, Louisiana Fried Chicken, Buttermilk Chicken and Nashville Hot Chicken.

Lately, we are obsessed with Korean Fried Chicken since a small stall selling DakgangJeong opened nearby. I planned on recreating that today but instead of gochujang sauce, I am opting for a doenjang sauce. It wouldn’t be recognized as Korean without the soybean paste! You can also switch the doenjang with gochujang but my company aren’t fan of spicy food.

1. Prepare all the ingredients needed.

• 1 kilo chicken breast
• 1 cup chicken powder mix
• 1 cup water
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp vinegar
• 1 tbsp soybean paste
• 5 tbsps ketchup 
• 2 tbsps soy sauce
• 4 tbsps sugar
• 1 garlic head
• 4 tbsps corn syrup
• sesame seeds 

2. Cut chicken breast into small cubes or small strips.

3. Chop garlic.

4. Season sliced chicken breast with salt, pepper, a quarter teaspoon of chopped garlic and vinegar. Rub them with clean hands.

5. Mix chicken powder mix with water. The ratio of chicken powder mix to water is one is to one. I recommend using Korean brands of chicken powder mix for that Korean taste. l bought mine through Shopee. Prepare a container for batter and another container for the powder only.

6. Dip the chicken into the batter first.

7. Then, coat them with chicken powder mix.

8. Deep-fry and let it sit for a while.

9. Make the sauce by combining ketchup, soy sauce, sugar, rest of the chopped garlic, corn syrup and soybean paste. It wouldn’t be recognized as Korean without the soybean paste! You can also switch the doenjang with gochujang but my company aren’t fan of spicy food.

10. Let the sauce simmer over low heat.

11. Filter out the crumbs.

12. Coat chicken with soybean sauce.

13. Your Korean Soybean Chicken is now done and ready to be served.