Ryu Soo-young’s Galbi Chicken
Special Flavors at Home! Chef Ryu Soo-young’s ‘Galbi Chicken’ Recipe from Pyeonstorang
Elevate your favorite chicken dish to a new level of deliciousness! Learn how to easily make ‘Galbi Chicken’ in just 25 minutes using a single pan, just like Chef Ryu Soo-young from Pyeonstorang. This recipe creates an impressive main dish without any complicated steps, all in one pan.
Main Ingredients- 1kg Chicken Thighs (approx. 8-10 pieces)
- 2-3 pinches Salt
- 1 piece Ginger (thumb-sized)
- 2 stalks Green Onion
- 1 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce (heaping)
- 6 Tbsp Corn Syrup (or other liquid sweetener)
- Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare 1kg of chicken thighs. Our family prefers tender and juicy chicken thighs over dry breast or tenderloin, and this recipe is especially delicious when made with thighs.
Step 2
If using frozen chicken thighs, thaw them and cut them into about 13 bite-sized pieces.
Step 3
To properly prepare the chicken, trimming the Achilles tendon or sinew from the thighs will result in a much more tender texture when cooked. Use kitchen scissors to cut around the sinew and remove it cleanly.
Step 4
To help the sauce penetrate the chicken evenly, you can make shallow cuts on the chicken thighs with a knife or fork. It’s best not to cut too deeply.
Step 5
Thoroughly pat the chicken thighs dry with paper towels. If there’s residual moisture, the skin won’t become crispy and might turn out steamed.
Step 6
Now, let’s start cooking in the pan. Heat a frying pan well, then place the prepared chicken pieces onto it. Start over high heat ( 강불 ).
Step 7
Wipe the surface of the chicken with paper towels one more time, and sprinkle with 2-3 pinches of salt evenly. Sear the surface over high heat until lightly browned.
Step 8
If any bloody liquid comes to the surface, wipe it away with paper towels. Avoid stirring the chicken too often; the key is to cook each side for 3 minutes without moving it.
Step 9
Reduce the heat to medium (중불) and flip the chicken pieces. You don’t need to add any oil; the chicken’s own fat will be enough to achieve a nice sear. Ensure all sides are evenly browned.
Step 10
Cover the pan with a lid and let the chicken cook. While a whole chicken releases a lot of fat, using only chicken thighs results in less excess oil, making the cooking process relatively cleaner.
Step 11
While the chicken is cooking, prepare the aromatic ingredients. Slice the green onions lengthwise into large pieces, and thinly slice the ginger.
Step 12
Prepare the whole garlic cloves as well. Removing the tough root end of the garlic can reduce any bitterness and make them softer when cooked.
Step 13
Add the sliced ginger to the pan and sauté it to release its fragrance. Stir-fry until the ginger aroma infuses the oil. Occasionally shake the pan or gently stir the ingredients to prevent the chicken from sticking.
Step 14
Once the ginger is fragrant, add the whole garlic cloves and green onions, and stir-fry them together. Using a wok makes stir-frying and mixing ingredients more convenient, and the garlic and onions will absorb the chicken fat, adding more flavor.
Step 15
Now, let’s make the key sauce for the Galbi Chicken. Add 1 tablespoon of sugar first and mix it well with the chicken and vegetables to coat them with sweetness. The sugar will caramelize, giving the dish a delicious color.
Step 16
Push the sautéed vegetables and chicken to one side of the pan. Pour 3 tablespoons of soy sauce into the empty space and let it bubble up slightly. This step enhances the savory depth of the soy sauce.
Step 17
Next, add 1 heaping tablespoon of oyster sauce for a rich umami flavor.
Step 18
Finally, add 6 tablespoons of corn syrup (or your preferred liquid sweetener) generously for shine and sweetness. I initially added about half, but found it wasn’t quite enough, so I added more. Feel free to adjust the amount to your taste.
Step 19
Mix all the sauce ingredients well to coat the chicken and vegetables evenly. Cover the pan with a lid and simmer over low heat for 5 minutes to allow the sauce to thicken and the flavors to meld.
Step 20
Your ‘Galbi Chicken’ is ready, featuring a rich, slightly syrupy sauce! The chicken is incredibly tender and moist, with a perfectly balanced sweet and savory flavor that makes it ideal as a side dish for rice or as a delicious appetizer.
Step 21
The presentation is truly appetizing! The chicken thighs stand up tall like ribs, offering both visual appeal and culinary delight.
Step 22
Arrange the finished Galbi Chicken attractively on a large plate and garnish generously with sesame seeds. If you enjoy a bit of spice, sprinkle some finely chopped Korean green chilies (cheongyang peppers) on top for a zesty kick. This dish is so addictive, it’s sure to make you want another bowl of rice!
