Comments on: Deep Fried Chicken in Garlic Sauce (Ggan Pung Gi in Korean)

By: Kat

Kat — Thu, 04 Jan 2007 10:11:44 +0000

mm, garlic chicken, this sounds really good!

By: tigerfish

tigerfish — Thu, 04 Jan 2007 23:22:30 +0000

The ingredients of the garlic sauce itself already speaks power! Chicken must be good!

By: ZenKimchi

ZenKimchi — Fri, 05 Jan 2007 01:04:10 +0000

I love Gganpunggi! I hate that it’s always on the expensive side of the Chinese menus and not in the 5,000 won lunch sets.

A recommendation that I got from Nobu’s cookbook is that when doing a batter for deep frying, use something highly carbonated like soda water or (my preference) beer. To keep fried things crispy, I give time for the oil to heat back up after each batch, and I keep the already fried bits in a warm oven on a rack.

That does it. I’m making fried chicken today. Thanks.

By: bea at La tartine gourmande

bea at La tartine gourmande — Fri, 05 Jan 2007 01:42:50 +0000

Another great exotic idea for me! This sauce must be a MUST

By: deborah

deborah — Fri, 05 Jan 2007 05:10:37 +0000

hey! thanks for the comment.. i’m absolutely in love with my sassy girl!.. i mean the movie.. not the girl :p anyways, i LOVEE your blog!! i’m such a foodie that i’m already lovin’ your posts! keep up the great work!

By: simcooks

simcooks — Fri, 05 Jan 2007 06:34:13 +0000

Looks like chicken nuggets

By: sue

sue — Fri, 05 Jan 2007 08:10:00 +0000

Don’t be afraid of garlic sauce everyone. It is not as strong as you think. I am 100% sure that as long as the chicken is crispy, you will totally love it. I am making it today again, I hope it is crispy. I don’t have soda nor beer, so I will that some other time.

Kat - Thanks, it is one of my favourites.

tigerfish - Your comments are always funny. Thanks.

Zenkimchi - Thanks for the tip. I hope it turns out well for both of us.

bea - Thanks for stopping by, I am huge fan of your blog.

Deborah - I love “my sassy girl” too, and I am a sassy girl by myself.

simcooks - I thought the same thing. They do look like nuggets.

By: Pepy

Pepy — Sat, 06 Jan 2007 17:46:18 +0000

His Sue,
I’m coming back again to visit your blog. This dish is my favourite. yummy

By: Pepy

Pepy — Sat, 06 Jan 2007 17:47:35 +0000

Upppssss sorry, I was too excited.. I wrote His sue, it’s supposed to be “Hii Sue”, my bad I’m sorry

By: sue

sue — Sun, 07 Jan 2007 03:08:22 +0000

Hi Pepy,

Long time no see. Good to see you again.
Your mistake is fine.
Do you realise the link to your site is typed wrong?
You keep typing htpp, instead of http.

By: Pepy

Pepy — Sun, 07 Jan 2007 03:37:35 +0000

really? i didn’t realize it :D. thanks sue for letting me know

By: Gil

Gil — Mon, 08 Jan 2007 20:39:22 +0000

I visit your site every few days to see what’s new and you never disappoint. The problem is I get so hungry for the different things you’ve posted that I want everything at once.

By: sue

sue — Tue, 09 Jan 2007 09:45:07 +0000

Hi Gil,

Thanks for your compliments. That was my aim

By: Yoo

Yoo — Mon, 26 Feb 2007 05:02:44 +0000

Hi Sue,

How come my chicken is not crispy at all? do need to use only egg white?

By: sue

sue — Mon, 26 Feb 2007 06:29:34 +0000

Yoo, my chicken was fairly crispy before I added the sauce. You have to make sure you fry it twice. I used the whole egg (yolk and white), but if you just use the white only it should be crispier.
Once you add the sauce, the chicken goes soft very quickly (that’s how I serve and eat it). The more sauce you add, the more for the chicken to soak up.
This recipe is still a work in progress, if I make an improvement, I will post it too.

By: Anh

Anh — Fri, 16 Mar 2007 20:14:21 +0000

Hi ya, I came across this blog and I love the food you present on here.
For this dish I normally make the batter with cornstarch and the result was pretty close to what they serve in the restaurant. Basically you need to sift the cornstarch, salt and pepper into a bowl. Make a well in the centre and put in 1 egg yolk and water. Beat slowly and lightly until smooth and leave to stand for 15 minutes. Then whisk the egg white until it is stiff and fold it into the flour mixture, making a thick batter.
Try it and let me know the result. It works fine with me so hopefully it’ll be ok with you as well.

By: Tuttie

Tuttie — Tue, 04 Mar 2008 16:05:05 +0000

I absolutely love your site!! and i come here everyday and find great things!! finally i got the recipe for dumplings i tasted abroad( i live in DOMINICAN REPUBLIC)

Well, i am a big fan ok Korea, its dramas, food, language i just love it, and this chicken is going to be my sunday meal!

Thanks!!

By: chris

chris — Tue, 30 Sep 2008 12:23:50 +0000

Hi I was wondering if recipe can be applied to shrimp as well. I’m looking for Ggan Pung shrimp (seh ooh)