Korean Bbq Sauce For Chicken Or Anything Carrie Sheridan Recipes

KOREAN BBQ CHICKEN MARINADE

Steps:

• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
• Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

KOREAN BBQ CHICKEN

Steps:

• Preheat the oven to 375 F °.
• Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
• Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
• Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.

KOREAN BBQ SAUCE FOR CHICKEN OR ANYTHING -- CARRIE SHERIDAN

Steps:

• Peel and finely grate ginger.
• Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
• Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
• Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN

Steps:

• In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
• Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
• Remove the chicken from the broth and let cool.
• Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
• Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
• Add the flour and salt to taste, stirring with a wire whisk until blended.
• Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
• If desired, season with tabasco sauce.
• In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
• To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
• Cook, stirring until heated through.
• DO NOT LET BOIL.
• Cook the spaghetti according to package directions.
• Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
• Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
• If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
• You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

KOREAN BBQ SAUCE

Steps:

• Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

BRYANNA'S KOREAN BBQ SAUCE

Steps:

• Mix all ingredients in a blender, or add scallions after blending for more color and texture.
• The sauce can be used right away as a marinade for TVP or tofu, or can be simmered over low heat in a small saucepan until it thickens and used later for stirfries or marinades.
• It will keep at least a week.
• I have had great success simmering this sauce in partially rehydrated TVP chunks (I had to add more water to the sauce while simmering) and tofu.
• Once the sauce coats and absorbs into whatever protein source you choose to use, you can lay the chunks out on a cookie sheet and broil them until slightly charred, or about 5-10 minutes.
• Enjoy!