Recipe of Speedy Korean Chicken Teriyaki
Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Ultimate Korean Chicken Teriyaki. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Korean Chicken Teriyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Chicken Teriyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean Chicken Teriyaki is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Korean Chicken Teriyaki using 9 ingredients and 6 steps. Here is how you can achieve that.
I just love yangnyeom chicken, Korean fried chicken that has a sweet-salty flavor. But since they are deep fried and then coated with sauce, the calories add up. So I omitted the deep frying, adjusting my usual teriyaki chicken recipe, and made my own version of yangnyeom chicken!
In Step 3, I use a non-stick frying pan so I don't add any oil to it. If the heat is too high the sauce will burn, so be careful. (If you don't have a non-stick frying pan, add a little sesame oil to the pan!) Recipe by Hanacchitomocchi
Ingredients and spices that need to be Prepare to make Korean Chicken Teriyaki:
- 1 Chicken thigh meat
- Sauce
- 1 to 2 teaspoons Gochujang
- 1 tbsp Soy sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- 2 tsp Sugar
- 1 clove Grated garlic
- 1 tsp Sesame oil
Instructions to make Korean Chicken Teriyaki
- If you have enough time or if you want to cut down on the calories, cut off the white fat in between the chicken skin and meat with kitchen scissors.
- Combine the sauce ingredients in a shallow tray or bowl. Cut the chicken into bite-sized pieces and add it to the sauce. Leave to marinate for 15 minutes to half a day, turning it over occasionally.
- Take the chicken out and put the pieces in a non-stick frying pan with the skin sides down. Pan fry over medium heat until browned.
- Turn the chicken pieces over and brown on both sides. Wipe out any burned bits or excess fat in the frying pan with paper towels.
- Turn the heat down to low, cover the pan with a lid and steam-fry for about 3 minutes.
- Wipe off the frying pan again, turn the heat up to medium and add the sauce left in the tray or bowl. Coat the chicken with the sauce to finish.
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