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Shrimp and Chicken Gangjeong

Prep time: 35 min

Cook time: 20 min

Servings: 4


  • 1 1/2 chicken breasts

  • 1/2 lb raw shrimp (or more)

  • 1/2 tsp minced garlic

  • 1/2 tsp minced ginger

  • 1 tbsp rice wine (or vinegar)

  • 1 cup starch powder

  • 2 tsp kosher salt

  • 1 tsp ground pepper


  • 1-2 tbsp gochujang

  • 1 tsp garlic, minced or pressed

  • 1 tsp ginger, minced

  • 2 tbsp soy sauce

  • 1 tbsp brown/white sugar

  • 1 tbsp honey

  • 3 tbsp rice wine or mirin

  • 2 tbsp vinegar

  • 1/2 cup peanuts (optional)

  • oil, for frying


  1. Remove any visible fat. Cut the chicken into bite-sized pieces. Clean, remove the shells and devein the shrimps (unless otherwise bought this way).

  2. In a bowl, add in the chicken and shrimp. Mix with the salt, pepper, rice wine, garlic, and ginger. Let it sit in the fridge for at least 30 minutes.

  3. When ready to fry, set a deep pan with oil on medium-high. Coat each piece of shrimp and chicken individually well with the starch. Make sure EVERY piece is well coated.

  4. When the oil is hot, drop each piece of shrimp and chicken one at a time. Fry them in batches. Do not overcrowd the pan. Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or paper-towel-lined plate. Once all the batches are fried, add everything into the pan and fry again until golden brown, for about 1-2 minutes. You can do the second fry together.

  5. Make the sauce: In a pan, add all the sauce ingredients and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium-low and simmer until it thickens slightly, about 3-4 minutes. Turn the heat off.

  6. Add the shrimp and chicken and stir well until all the pieces are evenly coated.

  7. Remove from the pan and plate. Top with crushed peanuts and/ or seeds, serve and enjoy!

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