GANJANGMANEUL FRIED CHICKEN
Korean Fried Chicken Part 2: Ganjangmaneul Fried Chicken (Soy Sauce and Garlic Chicken 간장마늘치킨)
Crispy and crunchy double fried non-spicy Korean Ganjangmaneul Fried Chicken with soy sauce and garlic sauce is amazingly tasty. It is perfect for family gatherings, special parties and evening snacks with an ice cold beer or a can of cola.
Watch my Ganjangmaneul Fried Chicken Recipe Video (3m 29s)
Ganjangmaneul, literally Ganjang (간장) = Soy Sauce, Maneul (마늘) = Garlic in Korean. I love this sauce with fried chicken. It is a tough choice between this and my Yangnyeom Chicken. I don’t think I could choose if I had to have just one for the rest of my life. I’d probably go for half and half. 😉 Kids usually prefer this sauce to Yangnyeom as it isn’t spicy. I don’t remember when this sauce came out, but it is so popular in Korea you can get this version in any fried chicken takeaway or restaurant.There is a famous Korean Fried Chicken franchise called, Kyochon Chicken. They are one of the oldest Korean fried chicken franchises. Their food is more expensive than other fried chicken takeaways, but, they are worth it! This sauce is similar to their secret recipe.
When we lived in Korea, my husband and I visited Jeju Island a few times for a short break. Jeju is a sub-tropical island off the south-west coast of Korea. It is a very popular tourist destination for Koreans with calm, turquoise seas and gorgeous beaches.
The first time we went, we stayed in a cheap hotel near to the beach. There was a Kyochon Chicken across the road from the hotel. Eating out on Jeju can be 2-3 times more expensive than mainland Korea, especially in the summer. That Kyochon takeaway was the cheapest place we could find. We pretty much ate fried chicken for the whole of that holiday. 🙂 You can’t beat sitting on a boiling hot beach, eating fried chicken and drinking ice cold beer. 🙂
In summer, if you go to the beach in South Korea, you will always find people having a fried chicken and ice cold beer picnic. Takeaways will deliver straight to the beach even though it is crazy busy.
The way to make this Ganjangmaneul Fried Chicken crispy is to fry them twice as I mentioned before. If you fry the garlic before you add the other ingredients to the pan, the sauce will be sweeter and less spicy from the raw garlic flavour. You can use more or less garlic, soy sauce and sugar depending on your own taste. This recipe is perfect for me though.
I bought chicken drumsticks and thighs and I chopped the chicken thighs in half so they would fry quicker. You could use chicken wings or boneless chicken pieces if you prefer.
Enjoy Ganjangmaneul Fried Chicken for dinner or for your next party with friends and family! Everyone will be impressed by it!
- Chicken Marinade
- ½ tbsp Korean Curry Powder
- ½ tbsp Ginger Powder
- 2 tbsp Mirin
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 kg Chicken Drumsticks & Thighs, Halved
- 4 tbsp Plain Flour
- 4 tbsp Potato Starch (Can be replaced with Corn Starch)
- ½ tbsp Baking Powder
- 2 tbsp Rice Wine
- 1 tbsp Cold Water
- A pinch of Sea Salt
- 1 Large Egg
- Vegetable Oil for frying
- Ganjangmaneul Sauce
- 2 tbsp Mashed Garlic
- 6 tbsp Soy Sauce
- 6 tbsp Water
- 3 tbsp Sugar
- To make the marinade, put the curry powder, ginger powder, Mirin, sea salt and black pepper in a small bowl and mix well. Put the chicken pieces into a big enough bowl and pour over the marinade. Stir everything together making sure every piece of chicken is covered in the marinade and set aside for 1 hour.
- While the chicken is marinating, make the batter. Pour the flour, potato starch, baking powder, rice wine, cold water, sea salt and a large egg into a bowl. Mix them well. When the chicken is ready, pour the batter over the marinated chicken and give them a mix until the chicken has a good coating of batter. If you like thicker batter, add more flour to the batter. I like this thickness.
- Heat the vegetable oil over a high heat. Put the chicken in the pan when the oil reaches between 170-190°C/340-375°F. You will need to fry the chicken in batches. I fried them in 3 batches. I sorted each batch into equal size pieces so they would all cook at the same time. It is very important not to overcrowd the pan as the oil will cool too much and the chicken will stick together. Fry each batch until they are half cooked inside and set aside. It took me around 4-5 minutes for each batch. When all the chicken is half cooked, fry each batch again for 4-5 minutes to crisp up the batter. The cooking time differs depending on the size of the chicken pieces.
- To make the sauce, fry the mashed garlic in a little vegetable oil on a medium heat for 1 minute.
- Add the soy sauce, water and sugar and bring to the boil, stirring continuously.
- Let the sauce reduce a little while continuing to stir.
- Turn off the heat and add the cooked chicken to the pan. Coat every piece of chicken with the sauce.
- Sprinkle with a pinch of Roasted Sesame Seeds and serve immediately with ice cold beer or cola. Enjoy!