Authentic Korean Gangjeong (Sweet Crispy Chicken) Recipe

Ingredients

  • 1 cup of sweet rice flour
  • 1/3 cup of sugar
  • 1/2 cup of water
  • 2 tablespoons of corn syrup
  • 1/2 teaspoon of salt
  • 1/4 cup of vegetable oil
  • 1/2 cup of mixed nuts (pine nuts, walnuts, peanuts, etc.)
  • 1/2 cup of puffed rice
  • 1 cup of frying oil

Steps and instructions

  1. Combine the sweet rice flour, sugar, and salt in a bowl.
  2. Gradually add the water to the mixture while stirring until a dough is formed.
  3. Knead the dough until it becomes smooth.
  4. Divide the dough into small pieces and shape them into balls.
  5. Press a hole in the center of each ball and fill it with the mixed nuts.
  6. Cover the hole with more dough and shape it into a flat circle.
  7. Heat the vegetable oil in a frying pan over medium heat.
  8. Place the dough pieces in the pan and cook until they become golden brown.
  9. Remove the dough pieces from the pan and let them cool.
  10. Meanwhile, prepare the syrup by combining the corn syrup and a bit of water in a saucepan.
  11. Heat the syrup over low heat until it becomes thick.
  12. Dip the cooled dough pieces in the syrup and then roll them in the puffed rice.
  13. Place the coated dough pieces on a tray and allow them to dry.
  14. Once dry, the Gangjeong is ready to serve.

Tools for making

Recipe variations

  • Use different types of nuts or a combination of nuts for the filling.
  • Add sesame seeds to the filling for extra flavor and texture.
  • Replace the sweet rice flour with regular rice flour for a different texture.
  • Experiment with different types of puffed grains like quinoa or amaranth.
  • Try different syrups, such as honey or maple syrup, for a variation in taste.
  • Add spices like cinnamon or nutmeg to the dough mixture for a hint of warmth.
  • Make a gluten-free version by using a gluten-free flour blend.
  • For a savory twist, fill the dough with cheese or vegetables instead of nuts.
  • Add a touch of vanilla extract to the dough for a fragrant flavor.
  • Experiment with different cooking methods like baking instead of frying.

Recipe overview

Gangjeong is a traditional Korean sweet that combines the chewy texture of a rice cake with the crunchy delight of nuts and puffed rice, all coated in a glossy sheen of syrup. The ingredient list may seem simple, but the process of making gangjeong requires a bit of patience and precision, making the end result even more satisfying. Expect to engage in a multi-step process involving making a dough, forming and frying dough balls, and then coating them in syrup and puffed rice. This recipe will yield a delightful treat that's a beloved symbol of celebration in Korean culture. Enjoy the process of creating these beautiful and delicious sweets, and of course, their unique texture and flavor!

Common questions

  1. Can I use regular rice flour instead of sweet rice flour? No, sweet rice flour is essential for the texture and taste of Gangjeong.
  2. Can I use a different type of syrup? Corn syrup is commonly used, but you can substitute with honey or rice syrup if desired.
  3. Can I use a different type of oil for frying? Vegetable oil is recommended, but you can use other neutral oils suitable for frying.
  4. Can I use different types of nuts? Yes, you can use your preferred combination of nuts or use a single type of nut.
  5. Can I skip the puffed rice coating? The puffed rice coating adds texture, but you can omit it if desired.
  6. Can I make Gangjeong in advance? Yes, you can store Gangjeong in an airtight container for several days.
  7. Can I reheat Gangjeong? Gangjeong is best enjoyed fresh, but you can reheat it in the oven at a low temperature to regain some crispness.
  8. What is the best way to serve Gangjeong? Gangjeong can be served as a snack or dessert. It pairs well with tea or coffee.

Serving dishes and utensils

  • Mixing Bowl - A bowl to combine the ingredients and knead the dough.
  • Frying Pan - A pan to fry the Gangjeong until golden brown.
  • Saucepan - A pan to heat and thicken the syrup.
  • Tray - A flat tray to place the coated Gangjeong and allow them to dry.
  • Spatula - A utensil to flip and remove the Gangjeong from the pan.
  • Measuring Cups - Tools to accurately measure the ingredients.
  • Whisk or Spoon - Utensils to stir and mix the ingredients.
  • Cooling Rack - A rack to cool the fried Gangjeong.

Origin stories

Gangjeong is an old traditional Korean treat that's been enjoyed for centuries. Originally, it was made during the time of the Korean Lunar New Year, Seollal, as a way of wishing for blessings and good luck in the coming year. Its round shape symbolizes a harmonious family gathering and the nuts inside represent abundant blessings. Part of its charm lies in the interesting contrast between the crunchy exterior and the soft, nutty interior. Nowadays, it's not just a New Year's treat, but a beloved snack enjoyed anytime throughout the year. Created with simple ingredients, yet packed full of meaning, gangjeong truly encapsulates the essence of Korean culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.