Ellens Korean Chicken Recipes

KOREAN FRIED CHICKEN (YANGNYEOM CHICKEN)

Steps:

• Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
• Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
• OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
• OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
• Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
• Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
• You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.

ELLEN'S FAMOUS CHICKEN SALAD

Steps:

• Cut cooked chicken into small pieces.
• Add celery, salad cubes, grated apple, sugar, and mayonnaise. Mix well.
• Best when refrigerated overnight.

ELLEN'S CHICKEN CACCIATORE

Steps:

• Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
• In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
• Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
• Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

ELLEN'S CHICKEN STEW

Steps:

• Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
• Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
• Cover and simmer until vegetables are tender.